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.
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.
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.
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.
- Roast butternut squash at 400° for about 40 minutes or until tender.
- Cook onions in a large pot until translucent.
- Add garlic and ginger. Stir and cook a minute longer.
- Add coconut milk, curry paste, vegetable broth, and peanut butter and cook about 10 minutes.
- 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 simmer on medium heat.
- Pour into bowls and sprinkle chopped peanuts and cilantro on top.
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
This Thai curry peanut soup is comfort food in a bowl!
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🧂 You May Need
Thai Curry Butternut Squash Soup
- 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
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.