This comforting Thai Curry Butternut Squash Soup is a perfect meal to warm you up on a cool day. It is rich and satisfying!
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. Just talking about it makes me want to sneak curry into more of my recipes. Speaking of sneaking curry in, one appetizer that I snuck curry into where you would never expect it is in Curry Stuffed Jalapeños. I used a combination of ingredients that may just surprise you.
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. 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.
Thai Curry Butternut Squash Soup
Ingredients
- 1/2 large butternut squash (4 cups, chopped)
- 1 tablespoon olive oil + more for drizzling on squash
- 1 1/2 cups chopped onion
- 1 clove garlic, minced
- 2 1/2 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
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 pan. Add chopped onion. Cook until translucent. Add garlic and ginger, and cook a minute longer.
- Add coconut milk, curry paste, vegetable broth, and peanut butter and cook about 10 minutes so flavors meld together.
- In a food processor, combine butternut squash and curry broth mixture, and mix until smooth. You will need to work in batches.
- Return soup to the stove to heat.
Wondering what to do with the other squash half? You could make Butternut Squash Fries with Curry Mayo or…
Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing
Marlynn Jayme Schotland says
I love curry, too, and I’ve been looking for more recipes to use up some butternut squash. This looks amazing! Thank you!
ludmilla says
I love butternut squash soup but I never had with Thai flair!! Perfect for fall!! Looks delicious!
Willow Moon says
I think using curry paste is my favorite way to make it so far.
lifeinatx says
This looks amazing and your photography is gorgeous!
-Lee Anne
http://www.lifeinatx.com/
Willow Moon says
Thank you, I appreciate the compliment. I have been working on trying to get better in the photography department.
Christine says
Just what I need on a cold day.
Willow Moon says
Curry will definitely warm you up!
Debbie Woodruff says
I love curry too, and I love the idea of curry with butternut squash soup. It sounds delicious!
Allison says
I LOVE curry AND butternut squash soup…This looks delicious! Once it starts to get cooler in Phoenix, I’ll have to try it.
Willow Moon says
Actually, I am in Tucson! (I eat soup all year round – I am weird that way!)
Erica@ Everyday Erica says
This sounds so great and I am a huge fan of curry! I was just looking at some butternut squash today thinking I need to make soup with it – this is going on my to do list!
Lauren White says
I LOVE butternut squash. I used it in enchiladas tonight… and now I want to try this recipe – it looks delicious. Is there a substitute for coconut milk? I have a weird thing about coconut… regular milk? water?
Willow Moon says
You could try almond milk. It won’t taste as rich, but it is sweet. You might want to cut down on the Thai curry paste since you won’t be using the coconut milk. Taste as you go of course.
Ashleigh says
The picture drew me in and the recipe looks amazing! I love soups this time of the year! Thank you for sharing!
Willow Moon says
Thanks for the compliment! I have been working on getting better at my photography, so hearing that makes me feel good!
Francine from Callaloo Soup says
That looks amazing! We love butternut squash soup here (actually butternut everything), and usually make a chestnut version. This will give us another way to enjoy it!
Willow Moon says
Chestnuts and butternut squash sound like an amazing combination. I would love to try that!
Christie says
I love curry too. And veggies. Pinning and looking forward to making this!
Willow Moon says
Thank you!
Samira Allion says
This looks sooooo yummy 😀 want it now
madisunanne says
Just pinned this & look forward to browsing your blog in the near future for more yumminess!
Willow Moon says
Oh, thanks!
Monica Bruno says
Oh my goodness, Willow, this looks delicious. I love Thai food, I curry and I love butternut squash soup. I have to give this a try, thank you!
Willow Moon says
Thanks Monica!
fitlivingblog says
Oh yum! I have all of these ingredients in my pantry, so I can’t wait to make it! I’m with you on the powdered pb.. I bought it thinking I would use it all the time and I’ve barely touched it.
Willow Moon says
I think in the future I will use it in smoothies. I was hesitant to put it in a recipe, because I don’t know how common it is, but I figured readers could always substitute peanut butter.
Gin says
Sounds yummy and I love your pics! I’m with you on the PB2, not really sure it’s a fabulous thing. Maybe you attracted the gift to clarify your love of real peanut butter! 😉
Willow Moon says
Thank you! I am definitely now clear about the real peanut butter thing – I prefer the real thing!
Valerie Adkins Bogle says
This is a great recipe- just right interplay of tastes! Thanks for sharing. An immersion blender would make it easier but I’m really glad I made it
Willow Moon says
I could use an immersion blender too. That would make life a bit easier!
Tania // Run to Radiance says
This looks amazing! I’m also gluten free and my sister is vegan, so this would be perfect to make together! I will throw another vote out there for immersion blenders…love mine for soups! 🙂
Willow Moon says
Another gadget I need to get! Eventually…
Jenny says
how many servings does this make?
Willow Moon says
I would say from the amounts given: 6-8. I don’t list servings on all recipes because I eat differently than many people. I eat many small meals throughout the day, so a bowl of soup could be only a cup for me, and that is my lunch. Then (as the hobbits say), there’s second lunch…
thelazyveganbaker says
Omg! I just made this and it is freaking delicious. I was going to have it for supper but I’m sitting here with a big bowl of it right now for lunch. I was wary about the peanut butter (I used just regular pb) but it really adds a depth of flavor that is amazing.
I only changed 1 thing and that was I used 1 cup less veg broth, as I like thick soups and figured I could add it in later if I wanted, but it was perfect with the 3c. Definitely making this again, and again!
Willow Moon says
Thanks! I love to hear feedback! In the future I will most likely use regular peanut butter too, since I am still on the fence about PB2. Although, I do love less fat, as I get plenty of healthy fat in my diet.