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.
thelazyveganbaker says
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!
Willow Moon says
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.
Jenny says
how many servings does this make?
Willow Moon says
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...
Tania // Run to Radiance says
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! 🙂
Willow Moon says
Another gadget I need to get! Eventually...
Valerie Adkins Bogle says
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
Willow Moon says
I could use an immersion blender too. That would make life a bit easier!
Gin says
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! 😉
Willow Moon says
Thank you! I am definitely now clear about the real peanut butter thing - I prefer the real thing!
fitlivingblog says
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.
Willow Moon says
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.
Monica Bruno says
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!
Willow Moon says
Thanks Monica!
madisunanne says
Just pinned this & look forward to browsing your blog in the near future for more yumminess!
Willow Moon says
Oh, thanks!
Samira Allion says
This looks sooooo yummy 😀 want it now
Christie says
I love curry too. And veggies. Pinning and looking forward to making this!
Willow Moon says
Thank you!