This comforting Thai Curry Butternut Squash Soup is a perfect meal to warm you up on a cool day. It is rich and satisfying!
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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.
I love that it has fewer 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 of peanut butter is not a bad thing. I prefer foods in their whole form. As I said, I was given PB2 as a gift, so I will use it. Feel free to use regular peanut butter.
Other recipes to try are my Vegan Squash Boats and my Thai Green Curry Salad recipe.
Jump to:
❤️ Why You'll Love It
- It is slightly spicy with ginger and curry paste.
- It's warm and comforting; perfect for cold fall and winter days.
- It's healthy and satisfying.
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
- 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.
- Peanut butter or PB2: Either tastes great in this recipe. Adds a rich nutty flavor. When I updated this recipe I used peanut butter.
- 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. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Curry powder
- Thai green curry paste
- Green onions for serving
- Lime juice for serving
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🔪 Instructions
Step 1: Slice butternut squash in half and remove seeds and stringy bits. Place squash half on a parchment paper lined baking sheet. Rub olive oil on it.
Step 2: Roast butternut squash at 400° for about 40 minutes or until tender.
Step 3: Add onions into a large pot and cook until translucent.
Step 4: Add garlic and ginger. Stir and cook a minute longer. Add coconut milk, curry paste, vegetable broth, and peanut butter.
Step 5: Cook for about 10 minutes. Let cool.
Step 6: In a blender combine broth mixture and butternut squash. Blend until smooth. If you have an immersion blender, use that. Return to the stove and bring to a simmer on medium heat.
🥡 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 freezer.
🍜 Other Soup Recipes
If you tried this Thai Curry Butternut Squash Soup Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This Thai curry peanut soup is comfort food in a bowl!
📋 Recipe
Thai Curry Butternut Squash Soup
Equipment
Ingredients
- ½-1 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
- 2-6 tablespoons peanut butter or PB2
- Cilantro and chopped peanuts for garnish (optional)
- Salt and pepper
Instructions
- Preheat oven to 400ᵒF.
- Slice butternut squash in half. Remove seeds and stringy bits. Put one squash half on a baking sheet. Drizzle olive oil on top. Roast at 400°F for 40 minutes, or until fork-tender. After the squash cools, peel the 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.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Molly Holcomb says
Just wanted to get clarification on the nutritional info- is it based on 1 serving? This recipe says 12 servings, do I assume that is 1 cup per serving?
Thank you so much-this soup sounds amazing.
Willow Moon says
Yes, it's per serving, with little less than 1cup per serving.
Jean says
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.
Willow Moon says
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.