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    Published: Sep 30, 2015 · Modified: Oct 26, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Thai Curry Butternut Squash Soup

    Jump to Recipe Pin

    This comforting Thai Curry Butternut Squash Soup is a perfect meal to warm you up on a cool day. It is rich and satisfying!

    Thai Curry Butternut Squash Soup with peanuts and cilantro.

    If I wasn't a blogger, I would eat curry more often. I love all kinds of curry.

    One of my favorite dishes to make is Green Curry with Tofu and Vegetables. Whenever I eat at a Thai restaurant, I always get curry.

    For this Thai Curry Butternut Squash Soup, I used a Thai red curry paste, which I think goes quite nicely with butternut squash.

    I was recently gifted with PB2, so I used that in this recipe. I am not sure how I feel about these powered peanut butter products that take the fat out of a product.

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    I love that it is less calories, but fat in the right amount is a good thing. It makes you feel satiated.

    There are good and bad kinds of fat, and a small amount from peanut butter is not a bad thing. I prefer foods in their whole form. Like I said, I was given PB2 as a gift, so I will use it. Feel free to use regular peanut butter.

    Jump to:
    • Curry Powder vs Curry Paste
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • ❄️ Can I Freeze It?
    • 📖 Variations / Additions
    • 🍜 Other Soup Recipes
    • 🧂 You May Need
    • 📋 Recipe
    • Want to save this recipe?
    • 💬 Comments

    Curry Powder vs Curry Paste

    Curry powder consists of ground spices and is a dry consistency. Curry paste is a wet consistency and consists of chiles, various dry spices and fresh herbs.

    🧾 Ingredients

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    • Butternut squash: I used butternut squash, but you could also use acorn squash, kabocha squash, pumpkin, or sweet potato.
    • Onion: Adds a sweet pungent flavor.
    • Garlic: Adds a pungent flavor.
    • Fresh ginger: Adds a warm spicy flavor.
    • Red curry paste: Adds a warm spicy flavor.
    • PB2 or peanut butter: Either tastes great in this recipe. Adds a rich nutty flavor.
    • Olive oil: To cook the onion in. Adds flavor.
    • Coconut milk: I used full fat coconut milk. If you want to use light coconut milk, you may want less vegetable broth.
    • Vegetable broth: I used low sodium vegetable broth, because I like to control the amount of sodium.
    • Salt and pepper: Enhances flavor and adds flavor.

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    Thai Curry Soup close up.

    🔪 Instructions

    1. Roast butternut squash at 400° for about 40 minutes or until tender.
    2. Cook onions in a large pot until translucent.
    3. Add garlic and ginger. Stir and cook a minute longer.
    4. Add coconut milk, curry paste, vegetable broth, and peanut butter and cook about 10 minutes.
    5. In a blender combine broth mixture and butternut squash. Blend until smooth. If you have an immersion blender, use that.
    6. Return to the stove and bring to simmer on medium heat.
    7. Pour into bowls and sprinkle chopped peanuts and cilantro on top.

    🥡 Storage

    This curry soup will last up to 5 days in an airtight container in the fridge.

    ❄️ Can I Freeze It?

    Yes, you can freeze it. Place cooled soup in freezer safe bags or other freezer safe container. It will last up to 3 months in the fridge.

    📖 Variations / Additions

    • Curry powder
    • Thai green curry paste
    • Green onions for serving
    • Lime juice for serving

    🍜 Other Soup Recipes

    • Tofu Noodle Soup
      Vegan Chicken Noodle Soup
    • Sweet Potato Soup with Toasted Pecans
      Sweet Potato Soup with Toasted Pecans
    • 3 Ingredient Pinto Bean Soup
      3 Ingredient Refried Bean Soup
    • African Peanut Stew
      African Peanut Stew
    Thai Curry Soup bird's eye view.

    This Thai curry peanut soup is comfort food in a bowl!

    *Don't forget to come back and leave your feedback and star rating.

    🧂 You May Need

    Thai Kitchen Thai red curry paste

    📋 Recipe

    Thai Curry Butternut Squash Soup
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    5 from 3 votes

    Thai Curry Butternut Squash Soup

    This comforting Thai Curry Butternut Squash Soup is a perfect meal to warm you up on a cool day. It is rich and satisfying!
    Course Soup
    Cuisine Thai inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 55 minutes minutes
    Total Time 1 hour hour 5 minutes minutes
    Servings 12
    Calories 143kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • high speed blender

    Ingredients

    • ½ large butternut squash (4 cups, chopped)
    • 1 tablespoon olive oil + more for drizzling on squash
    • 1 ½ cups chopped onion
    • 1 clove garlic minced
    • 2 ½ teaspoons minced ginger
    • 15 oz. can coconut milk full fat
    • 4 oz. Thai red curry paste
    • 4 cups low sodium vegetable broth
    • 2 tablespoons  PB2 or peanut butter
    • cilantro and chopped peanuts for garnish
    • Salt and pepper
    US Customary - Metric

    Instructions

    • Preheat oven to 400ᵒ.
    • Slice butternut squash in half. Remove seeds and stringy bits. Put one squash half on a baking sheet flesh side up. Drizzle olive oil on top. Roast at 400° for 40 minutes, or until fork-tender. After squash cools, peel skin off.
    • Heat tablespoon of olive oil in a large pot. Add chopped onion. Cook until translucent. Add garlic and ginger, and cook a minute longer.
    • Add coconut milk, curry paste, vegetable broth, peanut butter, salt and pepper and cook about 10 minutes so flavors meld together.
    • In a blender, combine butternut squash and curry broth mixture. Mix until smooth. 
    • Return soup to the stove. Bring to a simmer to heat through.
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    Nutrition

    Calories: 143kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 0mg | Sodium: 332mg | Potassium: 248mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4975IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 1.1mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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      Recipe Rating




    1. Jean says

      January 20, 2023 at 4:10 pm

      This was so good. Only had 1/4 of a 4.7 oz bottle of red curry paste, so I threw in a tsp or so of curry powder. It was quite spicy- I’m pretty sure 4 oz would be way too hot.
      Also let my squash cook in the soup 20 minutes before using my immersion blender, then another half hour on low-a personal preference- I like to simmer my soups low and slow.
      This recipe is a keeper!
      Don’t skip the cilantro and peanut garnish.
      Also added a swirl of balsamic reduction for looks and a little acidity.5 stars

      Reply
      • Willow Moon says

        January 20, 2023 at 4:19 pm

        Thanks Jean! Yes, I like things spicy. When I update the post, I'll have to mention to taste it after adding less curry paste than listed. I'll have to try it with balsamic reduction.

        Reply
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