Thai Butternut Squash Soup

Servings: 6
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • 2 Tbsp olive oil
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 3 cloves garlic, minced (1 Tbsp)
  • 1 Tbsp peeled and minced ginger
  • 1 1/2 Tbsp Thai red curry paste
  • 5 cups low-sodium chicken broth
  • 1 (2 1/2 lb) butternut squash, peeled, seeded and diced into 3/4-inch cubes
  • 1 Tbsp brown sugar
  • Salt
  • 1 cup (full fat) coconut milk, divided
  • 1 Tbsp fresh lime juice
  • 1/2 cup chopped honey roasted or unsalted peanuts, for serving
  • 1/4 cup chopped fresh cilantro, for serving
  • Red pepper flakes, for serving (optional)


  1. Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute. 
  2. Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan. 
  3. Add squash and sugar and season with salt to taste. 
  4. Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
  5. Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender*. Season with more salt as needed. 

  6. Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.

Recipe Notes

  • This can also be pureed in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel.
  • Recipe source: adapted from Family Circle and Cooking Light