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 Curried Yellow Squash Soup, Vegan Squash Boats and 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
Nutrition
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*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.