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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!

Thai Curry Butternut Squash Soup birds eye view.

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.

Thai Curry Butternut Squash 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.

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Thai red curry paste

Thai Curry Butternut Squash Soup
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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 143 kcal
Author Willow Moon

Ingredients

US Customary - Metric

Instructions

  1. Preheat oven to 400ᵒ.
  2. 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.
  3. Heat tablespoon of olive oil in pan. Add chopped onion. Cook until translucent. Add garlic and ginger, and cook a minute longer.
  4. Add coconut milk, curry paste, vegetable broth, and peanut butter and cook about 10 minutes so flavors meld together.
  5. In a food processor, combine butternut squash and curry broth mixture, and mix until smooth. You will need to work in batches.
  6. Return soup to the stove to heat.
Nutrition Facts
Thai Curry Butternut Squash Soup
Amount Per Serving
Calories 143 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 8g 40%
Cholesterol 0mg 0%
Sodium 332mg 14%
Potassium 248mg 7%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g 4%
Vitamin A 99.5%
Vitamin C 12%
Calcium 4%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Thai Curry Butternut Squash Soup collage photo with text.

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Comments

  8. 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?

    Reply

    • 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.

      Reply

  15. 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

    • 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

  16. 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

    • 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

  20. 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

    • 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

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