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Home » Recipes » Soups / Stews / Chili » Thai Curry Butternut Squash Soup

September 30, 2015 By Willow Moon
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Thai Curry Butternut Squash Soup

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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.

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.

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.

Thai Curry Soup close up.

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

How to Make This Recipe

  1. Roast butternut squash at 400° for about 40 minutes or until tender.
  2. Cook onions until translucent.
  3. Add garlic and ginger. 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.
  6. Return to the stove to heat.

How Long Will It Last?

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

Thai Curry Soup bird's eye view.

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 Kitchen Thai red curry paste

Thai Curry Butternut Squash Soup
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5 from 1 vote

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 vegan, gluten free
Keyword curry peanut soup, Thai curry butternut squash soup
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 143kcal
Author Willow Moon

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
US Customary - Metric
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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 blender, combine butternut squash and curry broth mixture. Mix until smooth. 
  • Return soup to the stove to heat.

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
Love Animals?Support animals by reviewing vegan dishes or products on the abillion app. One review = $1 and takes 30 seconds! Use code WMOON to get started.
Did You Make This Recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

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

 

Thai Curry Butternut Squash Soup collage photo with text.

 

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Reader Interactions

Comments

  1. thelazyveganbaker says

    February 03, 2016 at 2:51 pm

    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!

    Reply
    • Willow Moon says

      February 03, 2016 at 4:42 pm

      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.

      Reply
  2. Jenny says

    December 07, 2015 at 8:02 am

    how many servings does this make?

    Reply
    • Willow Moon says

      December 07, 2015 at 4:33 pm

      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...

      Reply
  3. Tania // Run to Radiance says

    November 18, 2015 at 9:48 am

    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! 🙂

    Reply
    • Willow Moon says

      November 18, 2015 at 4:50 pm

      Another gadget I need to get! Eventually...

      Reply
  4. Valerie Adkins Bogle says

    October 30, 2015 at 4:08 am

    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

    Reply
    • Willow Moon says

      October 30, 2015 at 2:32 pm

      I could use an immersion blender too. That would make life a bit easier!

      Reply
  5. Gin says

    October 05, 2015 at 7:35 pm

    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! 😉

    Reply
    • Willow Moon says

      October 05, 2015 at 7:39 pm

      Thank you! I am definitely now clear about the real peanut butter thing - I prefer the real thing!

      Reply
  6. fitlivingblog says

    October 03, 2015 at 4:20 am

    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.

    Reply
    • Willow Moon says

      October 03, 2015 at 5:48 am

      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.

      Reply
  7. Monica Bruno says

    October 01, 2015 at 9:22 pm

    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!

    Reply
    • Willow Moon says

      October 01, 2015 at 9:44 pm

      Thanks Monica!

      Reply
  8. madisunanne says

    October 01, 2015 at 7:06 pm

    Just pinned this & look forward to browsing your blog in the near future for more yumminess!

    Reply
    • Willow Moon says

      October 01, 2015 at 7:14 pm

      Oh, thanks!

      Reply
  9. Samira Allion says

    October 01, 2015 at 12:46 pm

    This looks sooooo yummy 😀 want it now

    Reply
  10. Christie says

    October 01, 2015 at 9:27 am

    I love curry too. And veggies. Pinning and looking forward to making this!

    Reply
    • Willow Moon says

      October 01, 2015 at 9:49 am

      Thank you!

      Reply
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Willow Moon

I have been vegan for 22 years and
gluten free for 10 years. Here you will
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