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.
Other Soup Recipes You Might Like
- Creamy Corn Soup with Jalapeño
- Sweet Potato Soup with Toasted Pecans
- Roasted Pepper and Tomato Soup
- 3 Ingredient Pinto Bean Soup
Thai Curry Butternut Squash Soup Recipe
This Thai curry peanut soup is comfort food in a bowl!
*Don’t forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You May Need:
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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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.