Creamy Thai Curry Butternut Squash Soup

This super easy creamy Thai curry butternut squash soup is comforting, coconutty and delicious! Bonus, it’s gluten free and vegan!

Every cook has their own arsenal of secret ingredients and my arsenal is stocked with little jars of red Thai curry! It’s seriously one of the more versatile things around! That tiny little jar adds a spicy punch of flavor to everything from soup (like this one!) to butter chicken and sheet pan suppers!

Roasting the squash gives the soup a deep nutty flavor that makes it that much more delicious on a cold evening! Once you’ve roasted the squash the soup comes together super quick!

Top your bowl with a swirl of coconut milk and toasted pepitas or cilantro and some thinly sliced red onion. Crispy chickpeas or kale chips could be a tasty option too!

Creamy Thai Curry Butternut Squash Soup

Print Recipe

This super easy creamy Thai curry butternut squash soup is comforting, coconutty and delicious! Bonus, it’s gluten free and vegan!

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

• 1 large butternut squash (about 1 1/2 pounds)
• 2 tablespoons olive oil or other vegetable oil
• 1 large onion, chopped
• 2 medium carrots, peeled and chopped
• 2 cloves garlic, finely chopped
• 2 cups vegetable or chicken stock
• 2 tablespoons red Thai curry paste
• 2 teaspoons grated fresh ginger
• 1 can (14-ounces) full fat coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon fresh cracked pepper
• Toasted pumpkin seeds (pepitas)

Instructions

1. Heat oven to 375°F. Cut the squash in half, remove and discard the seeds and place halves, cut side up on a baking sheet. Bake 45 to 50 minutes, until easily pierced with a knife. Scoop out the cooked squash and set aside.
2. In a 3 quart saucepan, heat the olive oil over medium-low heat. Add the onion and carrots cook for 6 to 8 minutes until the onions are golden and the carrots are tender. Add the garlic and cook for an additional 1 to 2 minutes until fragrant.
3. Add the cooked squash, stock, red Thai curry, fresh ginger coconut milk, salt and pepper. Heat gently over medium-low heat until heated through and everything is tender, about 10 minutes.
4. Use an immersion blender to puree until smooth or carefully transfer to a blender and process until smooth.
5. Serve with additional coconut milk and toasted pumpkin seeds.

Nutrition

• Serving Size: 1 Serving
• Calories: 216
• Sugar: 5g
• Sodium: 301mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg

Still looking for a hearty soup? Try one of these…
Turmeric Roasted Cauliflower Soup from Skinny Taste
Spicy Carrot and Ginger Soup with Harissa from Serious Eats
30 Minute Asian Chicken Soup from How Sweet It Is

Or, try my Tuscan Vegetable Soup {Ribollita}…

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