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    Home » Recipes » Soups / Stews / Chili

    Modified: Oct 26, 2022 · Published: Sep 30, 2015 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    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.

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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 Vegan Squash Boats and my Thai Green Curry Salad recipe.

    Jump to:
    • ❤️ Why You'll Love It
    • Curry Powder vs Curry Paste
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 🥡 Storage
    • ❄️ Can I Freeze It?
    • 🍜 Other Soup Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ 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

    Thai Butternut Squash Soup ingredients on a cutting board with labels.
    • 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

    Butternut squash on a parchment paper lined baking sheet.

    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.

    Roasted butternut squash on a parchment paper lined baking sheet.

    Step 2: Roast butternut squash at 400° for about 40 minutes or until tender.

    Cooked onions in a large stockpot.

    Step 3: Add onions into a large pot and cook until translucent.

    All ingredients except squash in a large stockpot.

    Step 4: Add garlic and ginger. Stir and cook a minute longer. Add coconut milk, curry paste, vegetable broth, and peanut butter.

    Cooked soup in a large stockpot.

    Step 5: Cook for about 10 minutes. Let cool.

    Blended soup in a blender.

    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.

    Thai Curry Soup bird's eye view.

    🥡 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.

    Thai Curry Soup close up.

    🍜 Other Soup Recipes

    • Tofu Noodle Soup
      Tofu Noodle Soup
    • Sweet Potato Soup with Toasted Pecans
      Sweet Potato Soup with Toasted Pecans
    • 3 Ingredient Pinto Bean Soup
      3 Ingredient Refried Bean Soup
    • African Peanut Stew
      African Peanut Stew

    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
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    5 from 3 votes

    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 Thai inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 55 minutes minutes
    Total Time 1 hour hour 5 minutes minutes
    Servings 12
    Calories 143kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • high speed blender

    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
    US Customary - Metric

    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

    If you have an immersion blender, use that.
    This recipe will last up to 5 days in an airtight container in the fridge or 3 months in the freezer.

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    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
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

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

    More Soups, Stews, Chili

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      5 Ingredient Sun-Dried Tomato Soup
    • Slow Cooker Tempeh Chili
      Slow Cooker Tempeh Chili
    • Vegan Black Bean Soup
      Vegan Black Bean Soup
    • Creamy Roasted Cauliflower and Garlic Soup
      Creamy Roasted Cauliflower and Garlic Soup

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    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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