Creamy Vegan Thai Curry Butternut Squash Soup

I still remember the first time I made this Thai Curry Butternut Squash Soup — a rainy October afternoon, soft jazz playing, and the scent of lemongrass and coconut milk filling my kitchen. This soup was inspired by my travels through Chiang Mai, where every bowl seemed to hold a perfect blend of spice, sweetness, and comfort. I wanted to recreate that magic at home — but with the mellow creaminess of roasted butternut squash, a vegetable that’s deeply rooted in Mediterranean kitchens. The result is a velvety soup that’s equal parts nourishing and exotic — spicy, fragrant, and utterly soul-warming.

How to Make Thai Curry Butternut Squash Soup

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 tablespoon olive oil
• 1 tablespoon red Thai curry paste
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 tablespoon lime juice
• 1 teaspoon soy sauce (or tamari for gluten-free)
• Salt to taste
• Fresh cilantro and chili flakes for garnish

Instructions

1. Roast the squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil and a pinch of salt. Roast for 25–30 minutes until tender and caramelized.
2. Sauté aromatics: In a large pot, heat a drizzle of olive oil. Add onion, garlic, and ginger; cook 3–4 minutes until fragrant.
3. Add curry paste: Stir in Thai red curry paste and cook another minute to release its flavor.
4. Blend the soup: Add roasted squash, coconut milk, and vegetable broth. Bring to a simmer, then use an immersion blender (or transfer to a blender) to puree until silky smooth.
5. Finish with lime and soy: Stir in lime juice and soy sauce. Taste and adjust seasoning — add a pinch of salt or extra lime juice if desired.
6. Serve hot, garnished with fresh cilantro, a swirl of coconut milk, and chili flakes for a little heat.

Tips for Success

• Roast the squash for richer caramelized flavor before blending.
• Use full-fat coconut milk for ultra-creamy texture.
• Add more broth if you prefer a thinner soup.
• For extra protein, top with crispy chickpeas or tofu cubes.
• Store leftovers up to 4 days; flavor deepens overnight.

Cooking Notes: Why This Thai Curry Butternut Squash Soup Works

This soup brings the best of two worlds — Mediterranean simplicity and Thai vibrancy. The butternut squash gives a naturally sweet, velvety base packed with beta-carotene, while the red curry paste infuses gentle spice and warmth. Coconut milk rounds everything out with luxurious creaminess. The touch of lime juice brightens the flavors, cutting through the richness perfectly. It’s naturally vegan, gluten-free, and loaded with nutrients — proof that comfort food can also be deeply nourishing.

Nutrition & Storage Table

Cozy Fall Recipe: Thai Curry Meets Butternut Squash

There’s something incredibly soothing about this soup — it feels like a hug in a bowl. The spice from curry paste and the natural sweetness of squash create a flavor harmony that’s both comforting and energizing. Serve it with a slice of crusty bread or jasmine rice for a complete meal. This soup also makes a stunning appetizer for holiday dinners — it looks elegant with a drizzle of coconut cream and a sprinkle of herbs.

Healthy Comfort Food: Creamy Without the Cream

Traditional creamy soups often rely on heavy cream, but this version gets its silkiness from pureed squash and coconut milk — a plant-based pairing that’s light yet luxurious. The healthy fats in coconut milk support heart health, while squash and ginger help boost immunity. It’s an ideal recipe for those looking to enjoy comfort food that’s good for the body and soul.

FAQs

If you make this Thai Curry Butternut Squash Soup, let me know how you liked it! Leave a comment below or tag me with your bowl — I love seeing how you bring my recipes to life.

Final Tip

Make a double batch — this soup freezes beautifully and tastes even better after a day or two as the flavors meld. Serve it with jasmine rice or quinoa for a heartier meal.