Name: Spicy Thai Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai-Inspired
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons Thai red curry paste; 1 medium butternut squash (about 2.5 lbs), peeled and cubed; 4 cups vegetable broth; 1 (14-ounce) can coconut milk; 1 tablespoon maple syrup; 1 tablespoon lime juice; Salt, to taste; Optional garnishes: chopped cilantro, chili flakes, roasted peanuts, or crispy chickpeas

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Okay, I have to tell you—this Spicy Thai Butternut Squash Soup is the exact thing I crave when the air gets a little chilly and I want something comforting but still a little exciting. It’s creamy, bold, a little sweet, a little spicy, and totally slurp-worthy. And the best part? It comes together with just one pot and a handful of ingredients. I love this one so much I’ve made it on repeat every fall for the past three years. It’s that kind of recipe.

Why You’ll Love This Recipe

It’s naturally vegan and gluten-free, but tastes like something from a fancy café
Full of cozy fall flavors with a spicy, Thai-inspired kick
Quick enough for a weeknight but elegant enough for guests
Freezes beautifully—hello, meal prep win
The coconut milk gives it the dreamiest texture without any cream

Ingredients (Sneak Peek!)

You’ll find the full list of ingredients down in the recipe card, but here’s a little preview of what you’ll need:

Butternut squash (fresh or frozen—no shame in shortcuts)
Onion, garlic, and fresh ginger
Thai red curry paste
Coconut milk
Vegetable broth
Lime juice and a little maple syrup (for balance)

Directions

Sauté the Aromatics

Start by softening the chopped onion in a bit of oil over medium heat. Once it’s translucent, stir in the garlic and ginger. Let them cook for just a minute until fragrant—this is where the flavor builds.

Stir in the Curry Paste

Next, add your Thai red curry paste. Let it sizzle for a bit with the aromatics. It wakes up all those spices and gives the soup a really deep, rich base.

Add the Squash and Broth

Toss in your cubed butternut squash and pour in the veggie broth. Give everything a stir and bring it to a simmer. Let it bubble gently until the squash is soft and easy to mash with a fork—about 20 minutes.

Blend Until Smooth

Turn off the heat and carefully blend the soup until completely smooth. I usually use an immersion blender right in the pot, but you can also transfer it to a blender in batches.

Stir in the Coconut Milk and Lime

Once smooth, pour in the coconut milk and a squeeze of fresh lime juice. Taste and season with salt, and if you want a little sweetness to balance the heat, a drizzle of maple syrup works beautifully.

Serve and Garnish

Ladle the soup into bowls and top with a swirl of coconut milk, fresh cilantro, chili flakes, or even a handful of roasted peanuts or crispy chickpeas for texture.

Expert Tips and Tricks

Don’t skip the curry paste toasting step—it really boosts the flavor
If using frozen squash, thaw it first so it blends more smoothly
Add the lime juice off the heat so it doesn’t turn bitter
Want it spicier? Add a little extra curry paste or a chopped chili

Recipe Variations and Possible Substitutions

Swap butternut squash with pumpkin or sweet potato
Add cooked rice or quinoa to make it a little heartier
Stir in spinach at the end for extra greens
Use light coconut milk for a lower-fat version (but it’ll be slightly less creamy)

Serving and Pairing Suggestions

This soup is lovely all on its own, but I love it with warm naan or crusty bread for dipping. For something more substantial, pair it with a simple Thai cucumber salad or some jasmine rice. It also makes a beautiful starter for a dinner party with Thai-inspired dishes like pad thai or basil tofu.

Storage and Reheating Tips

Let the soup cool completely before storing. It’ll keep in the fridge for up to 4 days and in the freezer for about 3 months. Reheat gently on the stovetop or in the microwave, and just add a splash of broth or water if it thickens too much.

FAQs

Is Thai red curry paste very spicy?
It has a kick, but it’s not overpowering. If you’re sensitive to spice, start with less and add more to taste.

Can I use canned butternut squash?
Yes! Just make sure it’s plain squash puree (not sweetened), and adjust the broth accordingly since it will already be soft.

Can I make it without coconut milk?
You can use oat milk or almond milk in a pinch, but coconut milk gives it that signature richness and Thai flavor.

Do I have to peel fresh butternut squash?
If you’re blending the soup, yes—otherwise the skin won’t break down smoothly. Or just grab pre-cut squash and make life easier.

Conclusion

If you’re looking for a soup that feels like a warm hug with a little attitude, this Spicy Thai Butternut Squash Soup is it. It’s vibrant, creamy, and full of flavor, yet simple enough to throw together on a weeknight. Whether you’re meal prepping or just trying to warm up from the inside out, this recipe is one you’ll want to keep close.

Spicy Thai Butternut Squash Soup

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This Spicy Thai Butternut Squash Soup is a cozy, vibrant blend of sweet and spicy flavors. Creamy coconut milk and Thai red curry paste elevate roasted butternut squash into a comforting, one-pot meal that’s naturally vegan and gluten-free. Perfect for chilly evenings or meal prep, this soup is both nourishing and satisfying.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Thai-Inspired
Diet: Vegan

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and grated ginger; cook for an additional minute until fragrant.
Add Curry Paste: Stir in Thai red curry paste and cook for 2 minutes, allowing the flavors to meld.
Incorporate Squash and Broth: Add cubed butternut squash to the pot, followed by vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Finish with Coconut Milk and Seasonings: Return the pureed soup to the pot (if blended separately). Stir in coconut milk, maple syrup, and lime juice. Season with salt to taste. Warm the soup over low heat for an additional 5 minutes.
Serve: Ladle the soup into bowls and garnish with your choice of chopped cilantro, chili flakes, roasted peanuts, or crispy chickpeas.

Notes

Adjusting Spice Level: For a spicier soup, add more Thai red curry paste or a pinch of cayenne pepper.
Squash Alternatives: Pumpkin or sweet potatoes can be used in place of butternut squash.
Creaminess Variations: For a lighter version, use light coconut milk.
Protein Boost: Add cooked lentils or chickpeas for added protein.