Creamy, cozy, and loaded with bold Thai-style flavor, this Curried Butternut Squash Soup is my go-to when I want something comforting but still exciting. It’s simmered with Thai red curry paste and creamy coconut milk, then finished with a bright squeeze of lime that wakes everything up.
Patty and I love this vibrant Curried Butternut Squash Soup every fall and through the winter, when butternut squash is easy to find, spilling over grocery store bins. It's a dish I've been making for many years now, something simple to warm the bones on chilly days.
I'm sharing it because you've asked for quick and easy meals - this one is done in about 30 minutes - and I know you want that bit of zest we all crave.
This is a Thai-style variation of my popular butternut squash soup recipe, which is made more in the classic style, using similar ingredients from my butternut squash curry recipe.
I fell in love with Thai cuisine long ago, and have a large collection of Thai recipes here on the site. It was only natural for me to create this spicy version of a classic using my favorite Thai flavors.
I hope you love it as much as we do.
Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Butternut Squash. The heart of the soup! You’ll want it peeled and cut into small cubes so it softens quickly and blends up silky smooth. Use pre-cut squash from the grocery store as a time saver.
- Coconut Oil (or Vegetable Oil). I prefer coconut oil for the little extra coconut flavor and aroma, but I've made this with neutral oil and it works ver nicely.
- Onion and Garlic. Important flavor bases.
- Fresh Chilies (optional). This is where you control the heat. Bird’s eye chilies add a good level of punchy heat, but any small hot chili works (or skip them and keep it mild).
- Thai Red Curry Paste. This is a big flavor driver for the soup. Different brands vary a lot in heat and salt level, so use a smaller amount to start, then adjust next time if you want it hotter. Try my homemade Thai red curry paste recipe so you can control the heat and salt levels yourself.
- Curry Powder. A second layer of warm curry spice flavor. My favorite is a vibrant yellow curry powder, but I enjoy it with others. Feel free to bump it up with extra or hotter blends if you want a bolder curry punch. Try my homemade curry powder recipe, which has a nice kick for every day use.
- Coconut Milk. For classic Thai flavor, and it balances the heat and spices nicely. Makes the soup creamy without dairy and gives it that Thai-style richness.
- Fish Sauce (optional). Just a small splash adds that restaurant-style “something extra” (salty, savory, a little funky in the best way). Skip it for vegetarian.
- Lemongrass (optional). But highly recommended. It adds a bright citrusy perfume. Bruise the stalk first so it releases more flavor, then remove it before blending.
- Lime Juice. For a fresh acidic pop to wake up all the flavors. It’s the difference between “good” and “can’t stop eating this.”
- Salt and Black Pepper. To taste, always. Curry paste and fish sauce can be salty, so be sure to taste before adjusting.
How to Make Curried Butternut Squash Soup
First, get your big soup pot ready! Cook down the onion and chilies enough to soften - the onion will become translucent - then add the garlic and curry paste. Cook for a minute or so to bloom the flavors in the heat.
Add the curry powder, cubed butternut squash, coconut milk, broth or water, optional fish sauce, and bruised lemongrass, and a bit of salt and pepper.
Cover and simmer 20 minutes to soften up the squash. Discover the lemongrass, then blend until smooth. You can use a stick blender or transfer to a blender.
Return the soup to the pot and stir in fresh lime juice before serving - very important!
Serve it into bowls and top with chili flakes, fresh chopped cilantro or parsley, and a swirl of cream (use crema, sour cream, or a bit of extra coconut milk saved from a can).
I love drizzling on homemade chili crisp for a touch of extra vibrancy, which truly enhances the entire bowl with that extra "wow" factor.
What to Serve with Curried Butternut Squash Soup
This soup is creamy and cozy, so you need something to scoop with. I love pairing it with Johnny Cakes or Jalapeno Cornbread when I want something warm and comforting that feels a little different than the usual bread situation.
For crunchy, tangy sides to balance out the richness, try my Sichuanese Spiced Cucumber Salad, Vinegar Coleslaw (No Mayo!), or my Pikliz recipe for heat lovers.
If you want to turn soup night into dinner, pair the soup with cozy Thai Fried Rice, Chicken Satay with Peanut Sauce (extra curry flavor), or Thai Peanut Noodles (Patty's favorite choice).
See all of my spicy Thai recipes, too.
Did you make this curried butternut squash soup? I’d love to hear how it turned out - please leave a star rating and a quick comment below. Your feedback helps me keep the FAQs up to date, tells Google that chiliheads love it, and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H.
Curried Butternut Squash Soup Recipe
Ingredients
- 1 tablespoon coconut oil or use vegetable oil
- 1 medium onion, chopped
- 1-2 small chilies, chopped optional, for spicy - use bird's eye or local chilies - see recipe notes
- 3 cloves garlic, chopped
- 3 tablespoons Thai red curry paste
- 1 tablespoon curry powder I used yellow curry powder - use 2 tablespoons for extra spicy
- 3 pounds cubed butternut squash 3/4 inch chunks (~5 cups)
- 2 14- ounce cans coconut milk
- 1 tablespoon fish sauce omit for vegetarian
- 1 stalk lemongrass optional - bruise the stalk by hitting it with the back of a knife so it infuses flavor
- Salt and pepper to taste
- Juice from 1 small lime about 1 tablespoon
- FOR SERVING: Fresh chopped cilantro or green onion, lime wedges, chili flake or chili crisp, cream swirl (use crema, sour cream, or a bit of coconut milk saved from one of the cans)
Instructions
- Heat the oil a large pan or pot to medium heat. Add the onion and chilies and cook for 5 minutes to soften.
- Add the garlic and curry paste. Cook for 1 minute, stirring, to bloom the flavor.
- Stir in the curry powder along with the butternut squash, coconut milk, fish sauce, and lemongrass. Season with salt and pepper. Stir. Reduce the heat and cover.
- Simmer for 20 minutes, stirring part way through to avoid sticking, or until the butternut squash is softened to your liking.
- Remove lemongrass and discard.
- Transfer the contents of the pot to a blender and blend until smooth. Or, use a stick blender.
- Return to the pot and stir in fresh lime juice. Serve.
Notes
Nutrition Information
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