Usually I’m pretty convinced that “make it in the slow cooker” is all I have to say in order to turn some heads around here, but it tends to take a lot more to coerce James and Mike into trying a recipe without ruling it out before they take a bite. Include anything that even mildly resembles coconut or squash and it becomes incredibly difficult. Refuse to “balance those ingredients out” with bacon and it’s practically impossible. So I generally wait to save those recipes, like this Thai Coconut Curry Butternut Squash Soup, for days when I’ll be home alone and don’t have to exhaust myself through the just try its and I think you’ll be surprised you like its, and I can simply enjoy the comforting way that all of those flavors come together and make me want to curl up into a ball of contentedness.
Since James was on a business trip this past week I had the souppertunity– that’s a super soup opportunity– to make Thai Coconut Curry Butternut Squash Soup again. I say “again” because this recipe isn’t a new one for me– not even close. I’ve been making it for years every time it begins to get cold out and the frigid fall weather leaves me craving something to combat the chill. The fact that this soup is both warm (obviously) and has a bit of a kick to it makes it perfect for the job. And even though we’re still experiencing end-of-summer weather here in New Jersey, I’d been patiently waiting for soup season more than long enough.
This time around was the first time I ever tried making this soup in the slow cooker, in an attempt to make my already easy recipe even simpler and more hands-off. It was just as good as ever, and I also got the bonus perk of being able to smell the nutty squash and fragrant spices as they slow cooked throughout the day. I think, in the future, I’ll stick to the slow cooker method, but if you don’t have one or simply don’t have the time to wait, don’t worry. I’m keeping the directions for the stovetop version up here as well so you can choose whichever way works best for you.
The only downside to making the recipe in the slow cooker was that I had more unoccupied time, AKA time to think about how it was weird that James wasn’t here, since we haven’t spent much time apart ever since he also started working from home. It’s funny how quickly you can get used to seeing someone damn near constantly. Just 2 years ago, we were living an hour and a half away from each other and only seeing each other on the weekends. This week he was in North Carolina for 3 days and I practically keeled over from boredom. Don’t get me wrong, I do enjoy my space a lot, and the fact that I have a housemate (Mike) means that I still have someone to talk to when he’s not working or running around, but I still wished James would have been home to hang out with me while I ate about a billion bowls of soup.
Apparently James felt the same way, except he wished he was here to eat a bowl of soup as well? I have to include a question mark because I’m not sure what happened to the man that I used to know who would screw up his face at the idea of any meal that sounded even remotely like it couldn’t be sold at a local pizza place, or who aggressively hated coconut, or who refused to touch squash. Regardless, he messaged me saying he was disappointed that I chose to make the Thai Coconut Curry Butternut Squash Soup on a day he was gone, and I’ve been forced to come to the conclusion that I’ve made a new man of him– one that is unafraid– no, eager— to try new recipes that used to be a hard sell. I knew his palate had expanded a lot since we first started dating like half a decade ago, but this one was a shocker. I made sure to save some soup for him, and he surprisingly did enjoy it. I think the peanuts on top played a large part in that, though. The man loves peanuts.
I’ve got to admit, it was a little disappointing that he liked it enough to finish his whole huge bowl, because I’d hoped he would try it, say it wasn’t for him, and then let me finish off the last of the soup. What can I say? I really love this soup.
I’m not the only one who is obsessed with this soup, by the way. Ever since I first made it a few years back, it’s been a regular in my mom’s kitchen, a favorite among my friends, and a popular go-to for readers as well. It also happens to be a vegan recipe (as long as you make sure that your Thai red curry paste is vegan-friendly– I personally use Thai Kitchen brand which you should be able to find in the International aisle at your local grocery store, and that contains no animal products), and is therefore dairy-free as well, not to mention that it’s also gluten-free, so it’s really a great option to serve when you’ve got people with different dietary needs to feed. Maybe that’s why so many people love it. I personally think it has more to do with the layered flavors of buttery, nutty squash, creamy coconut milk, savory Thai curry, lime juice, cilantro, and peanuts, but really either reason is a good one to make it again and again.
I always serve mine with an extra drizzle of coconut milk on top because I love the look of the swirls, and I usually actually eat it with naan… which is in no way, shape, or form traditionally paired with Thai food, but it’s still great for dunking into this smooth and soothing soup. And since we’re on the subject of pairing this soup with other types of foods, I should mention that the Thai curry flavor isn’t too overpowering in this recipe to serve it alongside traditionally fall-flavored dishes. I’ve actually made it for Thanksgiving a few times now, and it’s a wonderfully unique way to break up the same seasonings that are used throughout most Thanksgiving recipes, while still fitting into the spread.
Thai Coconut Curry Butternut Squash Soup
- Total Time: 50 minutes
- Yield: 4 1x
Description
Adapted from http://www.myrecipes.com/recipe/thai-butternut-soup
Ingredients
- 1 tablespoon canola oil (if cooking on stovetop)
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 1 teaspoon ginger, freshly grated
- 2 tablespoons Thai red curry paste
- 2 cups chicken or vegetable broth
- 1 medium-sized butternut squash, peeled, seeded, and cut into 1″ cubes (about 4 cups)
- 1 (15-ounce) can coconut milk, divided
- Juice of 1 lime
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground pepper, plus more to taste
- Sriracha to taste, optional
- 1/3 cup cilantro, chopped, to garnish
- 1/3 cup unsalted, dry-roasted peanuts, chopped, to garnish
- Naan, to serve, optional
Instructions
- If using the stovetop method: Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Season with salt and pepper. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
- If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker. Stir to evenly distribute. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
- Pour the soup into a blender in batches and blend until smooth, or use an immersion blender to blend in the pot or slow cooker. Before serving, remove the soup from the heat or turn off the slow cooker and mix in the coconut milk (saving a few tablespoons to garnish) and lime juice (if using). Mix well. Season with additional salt and pepper, if desired, and add sriracha to taste for extra spice, if using. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with a spoon. Sprinkle with chopped cilantro and chopped peanuts. Serve warm with naan bread.
- Prep Time: 15 mins
- Cook Time: 35 mins
Yes please do 7 days of soup!
Made the Easy ginger coconut thai curry soup. Best soup I’ve ever made! Absolute favorite. Thank you.
Wow this looks amazing! I love thai food and I love squash soup so this is the best of both worlds!
I love thai flavours and I love pumpkin. This is perfection!
Honestly, this is my favorite! Love these flavors together!
This soup is to die for. It looks so rich and creamy. I absolutely love this. Thanks for sharing it
Thank you for sharing this amazing recipe! I made this soup today and my family gave it a 9/10. I didn’t want to go out to get extra ingredients so I substituted butternut squash with buttercup squash, and red thai curry sauce instead of paste. I highly recommend this!
I made this soup today and let me just say that it was my favorite butternut squash soup yet and I’ve made many variations. Thanks for this awesome recipe.
Wow this recipe sounds phenomenal! I’ve got a butternut squash hanging around so I might just have to give this a try. Beautiful photos, too!
Amazing soup! The flavor was so yummy but you need to give a warning. The soup was super spicy. I want expecting the spice at all. Super good though if you can handle the heat.
That’s funny! You didn’t know curry was spicy/hot? 🙂 I didn’t think it was quite hot enough and added another teaspoon of curry paste and a bit more salt. I’m in love with this soup!!
This soup was a WINNER! Loved the flavors!! I didn’t add any sriracha and I used mild red curry paste. Soup was flavourful and not ‘spicy’. My 3 kids gobbled it up!
Glad to hear it, Holly!
I just finally made this and it literally blew my mind. I went out and bought extra squash so I can make more before squash season ends. My sweetheart LOVED it, and he doesn’t like soup! THANK YOU!!!!
I’m so glad to hear that, Natalie!! =)
Just whipped this up tonight and it was delicious quick to put together! My family agrees that this will definitely go on our rotation!
Thank you! 🙂
Also, I used mild curry paste and no hot sauce and it was not at all too spicy for even my toddlers to eat.
This soup is the bomb! Delicious in every way! I used green curry paste as I didn’t have the red on hand…I added an extra 1/2 TBSP so it would be spicy….I like living dangerously! This is my new FAVORITE soup. Thank you for sharing.
This soup was perfection. I cannot wait to make it again and again!
This recipe is wonderful!!! My family LOVED it! Thank you!
Isn’t that your picture??? https://instagram.com/p/8IjyknJybu/
This was perfection! Made it today, doubled the garlic and ginger, used a little extra curry paste and salt, and added a dash of cumin and coriander. While I was eating the *first* bowl, I realized I forgot the lime so I ran to the kitchen and squeezed it in. The citrus really adds something to it, so don’t skip it! I hate Sriracha so that wasn’t added to my soup. Thanks for the great recipe!
Made it tonight . YUM !
This recipe looks like something we would love and I am looking forward to making it. If not planning to eat the whole batch in one evening what is the best plan for when to add the coconut milk and lime? Should we only add it to the portion we plan to eat when we initaly make it and add remaining as we reheat for left overs or is it ok to add it all per recipe then reheat with all ingredients?
Oh my goodness just made this for dinner and it was hands down one of the best meals I’ve made in a while. So comforting and unique and multidimensional. Loved the addition of peanuts and cilantro at the end too. Loved it, will definitely be making this again!!!
This is known in our house as Inappropriate Soup, so named after I told my husband I love it so much it’s actually inappropriate.
DELICIOUS!
I love this! I make a leek and potato soup that upon tasting, my boyfriend asked me to marry him. We now call it Engagement Soup!
I’ve been looking for a Thai coconut curry soup for some time, this brings me excitement! Thank you for posting this recipe. It will be made in the coming weeks and when I’m home in bed recovering from surgery in November, comfort! Thank you!
I like the 7 days of soup after Thanksgiving, how about 7 days before as well? This recipe looks awesome, I am sure to make it soon once the weather cools
I’m in love! The ingredients melded together perfectly. Its just what I needed. Thanks for sharing!
Yum! My husband and I both loved this soup. We’re already planning to make it again next weekend to share with some friends. Thank you so much!
Plan to make this recipe tonight.
Wondering if you have ever froze it and how it worked out?
I haven’t tried that, Abby, but if you do, please let me know how it goes!
I’m sure it would be fine.. these soups are always better after a few days
Just found you and tried this with freshly-picked butternut squash. What a treat! Finally an easy, savory squash recipe that is so easy to customize to a variety of spice tolerances. Made it exactly according to recipe (except deglazed pan with a splash of white wine before adding squash because I’m completely obsessed with deglazing pans with wine). The base soup sounds like it might be spicy and exotic, but we found it to be just perfectly savory and not overly anything. Customized easily at the table with plenty of peanuts, cilantro and extra sriracha. So delicious! Thanks for sharing.
This is delicious! It’s always nice when you create a Pinterest recipe and it’s amazing. Had to use green curry paste because the store was out of red and it still worked great. I love cilantro and cannot do milk so this was quite the success. Thank you!
I wonder if this soup could be made with canned pumpkin instead of squash. Always looking for easier ways of cooking. Sounds fabulous. Fun Halloween party soup!
Live in Botswana so always looking for fresh and cold……..Made this soup day before then served chilled, it was spectacular. Guests raved about combination of flavours
I loved this soup!! It is so delicious.
I only added 350ml of coconut milk and thought it was more than enough. It came close to cancelling out the spice altogether, but the srirache fixed that right up! The lime is definitely a must- it adds so much to the flavour.
Great recipe. Will definitely be making this again.
I used coconut oil to give that special taste. I recommend it to everyone.
I made this tonight and it was delicious. I served it over some coconut milk jasmine rice with thai basel cooked in it. Man was it ever good. I didn’t have the peanuts to finish on top and was sorry as that salty element would have made it even better. I didn’t find it quite hot enough with the called for curry paste amount so increase it to 2 TB. This is still not hot just nice and warm with a hint of spiciness. Very good recipe that can be appetizer or main dish served with a hearty side. I will make again.
Made the soup tonight, loved it, absolutely loved it. The curry paste that I had said, “Hot”. Of course I kept on sampling the mixture as it cooked and yes, it was spicy and hot. When I added the coconut milk, spice and lime. It didn’t seem so hot at all, just had a little bite to it.
Yes, I will be making it again.
I have made this soup at least ten times and shared the recipe with everyone I know. Some kind of magic happens when you add the coconut milk at the end–it transforms into a perfectly blended creamy concoction. I follow the recipe almost exactly–the only changes I make are to quadruple the ginger (I reallllly love it) and add the juice of a whole lime. It reheats beautifully, so I eat it for dinner and lunch for the next few days. Don’t skip the toppings–I also love a little sliced green onion on top. Thanks for such a fantastic recipe!
Just made this and wow it is amazing! Thank you!
I found this recipe 5 days ago and have made it twice. No changes are needed- it is perfect as written.
Love the flavor and how easy it is to whip up! Hats off to the creator.
This soup is delicious! My husband and I love it and have been making it almost on a weekly basis!
Can I replace butternut squash with pumpkin????
I’ve never personally tried it with pumpkin but I am sure it would still be great!
The best Butternut Coconut Thai Curry Soup I have ever tasted! Thank you so much for posting it. I have been looking for this soup for a long time, and finally found the one that I love.
★★★★★
I doubled the recipe and made one batch of this soup with half a giant blue Hubbard squash. It turned out really well and was easy to make. Aside from doubling the recipe the only variations I made were to use half coconut cream and half coconut milk, Thai culinary stock, and to add some tomatoes and extra squash. To my taste the spiciness was very mild, but 1/4 cup of sirracha sauce fixed that. I also added a shot of red wine and some squirts of fish sauce to give it some depth because the soup was very light and sweet because of the slightly caramelized sweetness of the squash. Alternatively, if you prefer a more summery sweet light tasting soup, this soup absolutely begs for a bit of pineapple paired with the coconut to give it a fruity flowery je ne sais quoi flavor. I would do this if I make it again, and add more ginger.
Thank you for your recipe!
★★★★★
Tried this earlier this week and it turned out fantastic! Best soup I’ve ever made! The ginger flavour was lacking so I’d increase that next time – I’m also interested in trying this with yellow or green curry paste instead. This was so delicious I feel like I could even use it as a sauce over chicken or something!
Thanks for sharing this!
I can’t wait to try this. Do you think it would be okay to use light coco it milk. Less calories and sat fat.
This soup is so nummy!!!!! Thank you.
★★★★★
My first attempt at a more exotic soup- easy & delicious! My husband loved it. Yummy!
So delicious. My family was happy to have small cups of this as they walked in the door before thanksgiving dinner. I may have doubled the curry paste quantity and also added a little half&half for added creaminess as well as a small amount of cinnamon, tumeric, and brown sugar.
Has anyone tried to freeze this and if so how did it work out for you? I live in Massachusetts and it would be so nice to have this waiting in the freezer for those Blizzard days. 🙂
★★★★★
It freezes well, Heather! =)
So delicious!!
★★★★★
I make this recipe every month! It’s my favourite slow cooker recipe ever. No modifications necessary – it’s perfect as is.
I added a 1/2 teaspoon of fish sauce and some minced jalapeno pepper just to give it a little more authentic Thai flavor and it was delicious! Great recipe – thanks for sharing!
Made this last night and it was delicious and so easy! Will make again of r sure!
★★★★★
I added half of the coconut milk when i added the broth and some palm sugar and it was amazing.
Made this soup on the stovetop as I had baked the butternut squash the day before. Very simple to assemble. Amazing taste. Have to say one of the best soup recipes I have. I was afraid of too much heat so I halved the amount of curry paste but think next time I will add a little more also didn’t have any siracha sauce so left
Out. OMG def a keeper!!!
I made this in the crockpot and it ended up being our sauce we drizzled over grilled chicken and some rice. It was AMAZING! Thanks for the yummyness!
I love this soup! I eat it all by myself. My husband doesn’t like it like I do. More for me! Yummylious!
★★★★★
This soup is soooooo good. My daughter made it first and told me I HAD to make it!!
Do you have the nutrition info on it?
Thanks for the great recipe!!
Can i leave out red thai curry paste or can i add maybe a tsp?
You can leave it out, but it does a lot of the flavoring here. What is the reason you’d like to leave it out– because of the heat? Perhaps consider using less (or finding a mild curry paste), or replacing it with additional / extra other aromatic ingredients that are typically found in curry paste (without the chili) like lemongrass / shallot / ginger / garlic.
How can I register on your website to receive updates and newsletter and be part of your community?
Hi Bobbie! There’s a form at the bottom of every blog post that says “Get Recipes Delivered Hot and Fresh To Your Mailbox” and has a place to enter your email. You can register there, or I can enter your email into our list system if you’d prefer!
This soup is delicious!
Very good!
I make this in the instant pot and it’s delicious! I pressure cook it on high for 14 minutes and just add the coconut milk when I use the immersion blender at the end.
After making this soup dozens of times, I somehow accidentally bought chopped sweet potato instead of butternut squash last night (they are packaged the same and are in the same shelf in the produce section.) The good news is that sweet potato is just as delicious, and the final product was very similar. The nutritional profiles are a bit different, so this is an easy substitution if you need more fiber or protein.
★★★★★
I just made this last night and wanted to lick the bowl, it was that amazing! This is the best butternut squash soup that I’ve had. I liked having pepitas on top instead of the peanuts but other than that, followed the recipe how it’s written. Thanks!!
★★★★★
Whether my squash was large or the veg stock too little, not sure, but I needed to double the stock… just added water. I used curry powder, 2 tbsp to start, added about 1 tsp more. I deglazed with white wine. Very good flavor, even with my changes. My wife is picky and loved it. Served with the naan from this site and was impressed with everything.
★★★★★
I thought I had a favorite butternut squash soup recipe. I’ve made it for years and it’s really good. But I like yours better. The flavors make my tastebuds do cartwheels! I will be using your recipe from now on. When the weather starts to get cooler, I like to stock up with soup in my freezer. It’s so nice to have a good meal without starting from scratch, and your recipe freezes beautifully. Thanks!
Delicious soup! I was going to double it when I made it the first time but one of my squash were bad so I couldn’t. My husband was really bummed he only got 1 bowl of it and has been itching for it again ever since. So, I’m making it tonight. And, yes, I will be doubling it
★★★★★
Fantastic recipe – we go back to this one again and again. Thanks so much!
Could you substitute Panang curry paste for red curry paste if that’s what you have on hand?
I LOVED it! Great depth of flavor! My new favorite butternut squah soup! Thank you!
★★★★★
Can I make this a day early? Should I add the coconut milk then refrigerate? Or add the coconut milk the next day right before serving?
Absolutely delicious! My husband would never eat butternut squash but he loves the soup!
★★★★★
Not nearly spicy enough. I had to add Tabasco, more salt and more curry paste. It was on the sweet side.
★★★
Hi! Did you add sriracha to taste as per the recipe directions? If so, I’d recommend trying to add chopped thai chilis (also called birds eye chilis) in the future for extra heat! 🙂
Easy to make and delicious! Whole family loved it!
★★★★★
I’d like to say how I’m a little offended by the cultural appropriation this recipe is doing . First of all you call it Thai Curry, but serve it with Naan (which is Southeast Asian). Not all Asians are the same. We all have different cultures and identities. Stop with this privileged behavior.
Please stop it. These kind of comments are why we are where we are in the world