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 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:
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.
- 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.
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
- 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.
🥡 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 fridge.
🍜 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 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
Instructions
- Preheat oven to 400ᵒF.
- 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°F 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Francine from Callaloo Soup says
That looks amazing! We love butternut squash soup here (actually butternut everything), and usually make a chestnut version. This will give us another way to enjoy it!
Willow Moon says
Chestnuts and butternut squash sound like an amazing combination. I would love to try that!
Ashleigh says
The picture drew me in and the recipe looks amazing! I love soups this time of the year! Thank you for sharing!
Willow Moon says
Thanks for the compliment! I have been working on getting better at my photography, so hearing that makes me feel good!
Lauren White says
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?
Willow Moon says
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.
Erica@ Everyday Erica says
This sounds so great and I am a huge fan of curry! I was just looking at some butternut squash today thinking I need to make soup with it - this is going on my to do list!
Allison says
I LOVE curry AND butternut squash soup...This looks delicious! Once it starts to get cooler in Phoenix, I'll have to try it.
Willow Moon says
Actually, I am in Tucson! (I eat soup all year round - I am weird that way!)
Debbie Woodruff says
I love curry too, and I love the idea of curry with butternut squash soup. It sounds delicious!
Christine says
Just what I need on a cold day.
Willow Moon says
Curry will definitely warm you up!
lifeinatx says
This looks amazing and your photography is gorgeous!
-Lee Anne
Willow Moon says
Thank you, I appreciate the compliment. I have been working on trying to get better in the photography department.
ludmilla says
I love butternut squash soup but I never had with Thai flair!! Perfect for fall!! Looks delicious!
Willow Moon says
I think using curry paste is my favorite way to make it so far.
Marlynn Jayme Schotland says
I love curry, too, and I've been looking for more recipes to use up some butternut squash. This looks amazing! Thank you!