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Butternut Squash soup is a fall staple, and this Thai-Inspired Curry Butternut Squash Soup really takes it up a notch by mixing in some Thai flavors! It’s fantastic!
The red curry paste in this Thai-Inspired Curry Butternut Squash Soup adds a nice kick and flavor to the soup and my family loves the addition of the coconut milk to make it silky and decadent.
So, grab one of those delicious, in-season butternut squashes next time you are at the store and whip up this bowl of this Thai-Inspired Curry Butternut Squash Soup deliciousness! I hope your family loves it as much as mine does.
Ingredients:
- Extra Virgin Olive Oil
- Shallots
- Butternut Squash
- Garlic Cloves
- Thai Chiles
- Kosher Salt
- Freshly Ground Black Pepper
- Red Curry Paste
- Low-Sodium Vegetable Broth sub chicken broth if preferred
- Fish Sauce
- Unsweetened Coconut Milk
- Lime Wedges (Optional)
- Fresh Cilantro (Optional)
- Thai Basil (Optional)
Step-by-step:
step one: cook the shallots, butternut squash, and spices
Heat the oil in large pot or dutch oven or medium-high heat. Add the shallot, butternut squash, garlic, thai chiles, salt and pepper and cook, stirring, until the shallots are softened and the butternut squash is slightly softened, about 6 minutes.
step two: add the curry paste
Add the red curry paste and toss to combine, continuing to cook, toasting the red curry paste to bring out the flavors, about 2 more minutes.
step three: simmer the soup
Pour in the veggie broth and fish sauce and bring the soup to a simmer. Once simmering, reduce the heat to a light simmer. Cover and cook until the butternut squash is fork tender, 8 to 10 minutes.
step four: blend the soup
Add the coconut milk and lime juice and using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a high-speed blender and blend until smooth. Continue to cook, uncovered, to allow the soup to thicken slightly, about 5 more minutes.
step five: garnish and serve!
To serve, ladle the soup into bowls and garnish with fresh cilantro, a drizzle of coconut milk, and a squeeze of lime.
recipe FAQs:
It sure does! Check out the “freezer tips” in the notes section of the recipe for ideas on how to best freeze and thaw this soup.
It can be! If you use vegetable broth instead of chicken broth and leave out the fish sauce, this soup can be a great vegetarian staple.
Red curry paste definitely adds a nice kick to this soup, but I would say it’s more flavorful than spicy. But, feel free to adjust the amount of curry paste you use if you’re sensitive to spice.
I can’t wait to hear what you think about this decadent, fall soup! Let me know in the comments after you try it.
Looking for more delicious and cozy soups? Try these!
Thai-Inspired Curry Butternut Squash Soup
Ingredients
For the Soup:
- 2 tablespoons extra virgin olive oil
- 2 large shallots halved and thinly sliced
- 4 cups medium-diced butternut squash
- 4 garlic cloves
- 2 thai chiles thinly sliced
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons red curry paste
- 2 cups low-sodium vegetable or chicken broth
- 1 tablespoon fish sauce
- 1 cup unsweetened coconut milk
- 1 tablespoon freshly squeezed lime juice
For serving:
- Lime wedges
- Fresh cilantro and/or thai basil
Instructions
- Heat the oil in large pot or dutch oven or medium-high heat. Add the shallot, butternut squash, garlic, thai chiles, salt and pepper and cook, stirring, until the shallots are softened and the butternut squash is slightly softened, about 6 minutes.
- Add the red curry paste and toss to combine, continuing to cook, toasting the red curry paste to bring out the flavors, about 2 more minutes.
- Pour in the veggie broth and fish sauce and bring the soup to a simmer. Once simmering, reduce the heat to a light simmer. Cover and cook until the butternut squash is fork tender, 8 to 10 minutes.
- Add the coconut milk and lime juice and using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a high speed blender and blend until smooth. Continue to cook, uncovered, to allow the soup to thicken slightly, about 5 more minutes.
- To serve, ladle the soup into bowls and garnish with fresh cilantro, a drizzle of coconut milk and a squeeze of lime.
Notes
- To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave’s defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
- If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Super delicious. I substituted a jalapeño for the Thai chilies because it was what I had on hand. The soup was a bit too spicy for me but delicious. I will make again and cut the pepper and use less curry.
You don’t give any measurements for the ingredients
If you scroll to the bottom of the post, you’ll see the full recipe with the measurements!
INCREDIBLE. Thank you for sharing this. After looking at the measurements, I was interested to see how the flavors and spices were. Talk about spot on! The balance was incredible, and it tasted amazing. The flavor had layers to it. It’s going on the rotation, giving me another reason to buy butternut squash. To no surprise, another incredible recipe Alex! Keep doing what you’re doing.
So glad you loved it!
Hi! This is so yummy and I can’t wait to enjoy all week. Unfortunately I made it spicier than my husband prefers. Do you have any recommendations of topping(s) that I could add on top to help down play the slice? Thank you!
The best thing to do here would to be to add more butternut squash + coconut milk to pair down the spice level! 🙂
This was absolutely delicious! Added rotisserie chicken and rice to beef it up a bit. Definitely will make again.
Fabulous! This will definitely become a repeat recipe.