Have you ever gotten to the airport only to find that your pilot has gone missing? Apparently that happens. I finally got out of Kansas City and caught a red-eye from Chicago to London (hello from Heathrow!). I only wish I’d been smart enough to pack basic toiletries and a change of clothes in my carry on. Here’s to hoping that my luggage meets me in Tel Aviv eventually.
I love how cultures collide in airports. Right now, I’m listening to a guy speak French into his iPhone while wearing a shirt that says “Brooklyn” across the front. I just accepted German chocolate from a friendly Jordanian and earlier walked by a group of chic Europeans (maybe Italians?) drinking Stella before noon. Then there’s the pink-faced stranger of unknown origin who’s snoring loudly a few seats over. Snoring is a universal language, n’est-ce pas?
This soup is a blend of origins, too. I don’t think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn’t resist seasoning it with red Thai curry paste like I did for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted coconut flakes. The soup is really creamy yet very light since it’s almost all butternut with just a swirl of coconut milk on top.
This soup isn’t so spicy that it won’t pair well with other foods. In fact, I think its colors and flavors would liven up a traditional Thanksgiving meal. This soup is part of Becky‘s #eatseasonal Thanksgiving potluck—check out Heidi’s roundup of our fresh Thanksgiving recipes over at Foodie Crush!
Watch How to Make Thai Curried Butternut Squash Soup
Le Creuset Cast Iron 3 1/2-Quart Round French Oven
Blendtec blender (makes outrageously creamy soups!)
Thai Curried Butternut Squash Soup
- Author:
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 6 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.
Ingredients
- 2 tablespoons coconut oil or olive oil
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red curry paste*
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
- 1 tablespoon fresh lime juice
- 4 cups (32 ounces) vegetable broth
- ½ cup full fat coconut milk for drizzling on top
- ½ cup large, unsweetened coconut flakes**
- Handful fresh cilantro leaves, chopped
Instructions
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
Notes
Recipe adapted from my creamy (vegan!) butternut squash linguine, How Sweet Eats’ similar soup and Simply Recipes.
If you love this recipe: You’ll also love my butternut chipotle chili and curried cauliflower soup.
*Where to buy Thai red curry paste: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand.
**Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Heidi @foodiecrush
Isn’t amazing how being in an airport in foreign country truly opens your eyes to the way others behave and live? I love your observations, I’m always stalking others too :) This soup, oh this soup! Stunning even if Thais don’t grow their butternuts. Their loss. Have a great trip in Israel, will be living vicariously through IG!
Lisa @ Healthy Nibbles & Bits
Kate, this soup just looks absolutely gorgeous! And it’s so true that snoring is a universal language!
Katrina @ Warm Vanilla Sugar
I am loving the smoothness of this soup – and that flavour!! Such a winner.
Jennifer @ Show Me the Yummy
This soup is so pretty! I bet it’s so tasty, too :) I love that coconut milk drizzle and all the spices? Mmmm :)
Liz @ Floating Kitchen
Stunning presentation, Kate!
Abby @ The Frosted Vegan
Oh man, I love airports for that exact reason! Also, I’m looking forward to following along on Instagram, it looks like the trip of a lifetime!
Alyssa
Have a wonderful trip! If you visit Jerusalem, be sure to get some pastries from Marzipan (especially the rugelach!). The bakery is right on the edge of a fantastic open-air market called Machaneh Yehuda. Enjoy!
Kate
Thanks, Alyssa! Exploring Jerusalem isn’t on our itinerary, but I really want to go there so we’ll see!
Gaby
What a perfect idea for this upcoming cold week!!
Taylor
Has anyone tried this with Thai green curry instead of red?
Lindsey
I just made it with green curry instead of red and it was delicious! I also added a small sweet potato since I didn’t have quite enough squash and also added some turmeric since I’m trying to increase my intake of that and I mixed the coconut milk right into the soup. But those seem like small changes that wouldn’t affect the taste too much.
★★★★★
Laurie Marlowe
I made it with green curry as I was out of red. It was awesome. Got it a little too hot so added some coconut milk to the soup.
★★★★★
Phi @ The Sweetphi Blog
Firstly, holy wow does this soup look delicious!!! Secondly, you wrote it so beautifully about airports, it’s always amazing to see all the different cultures, and thirdly, I can’t wait to see all the gorgeous pictures and hear stories about your travels!
Tess
This soup looks delicious! I love ordering Thai red curry from restaurants but whenever I cook with red curry paste, the flavor is never as strong as I want. Do you have a suggestion for a particular Thai red curry paste?
Kate
Hey Tess! I have always used Thai Kitchen brand, which seems to be the most readily available. My only suggestion would be to add more to taste until it’s flavorful enough for you! I suspect most American recipes hold back on the curry paste. :)
Melissa
Also to enliven Thai curry recipes, use sliced fresh galangal root (sour and mustardy flavor) with fresh lemongrass stalks (bruised or sliced) to the early stages of cooking. Fresh or frozen kaffir lime leaf is a must have in most Thai curry sauces, too. These fragrant ingredients are present in most curry pastes but they need to be added to bring up the scent and flavor. A Thai lady I used to work for told me to add sugar and salt a little at a time, taste until it’s perfect. Hope these tips help you increase your enjoyment of the wonderful tradition of Thai food.
Tess
Thanks for the tips! I’ll definitely have to try adding some more fresh ingredients the next time I make a Thai curry.
Kate
Hi Melissa, thank you for your tips! I wish those ingredients were easier to come by in the middle of the U.S. I will keep an eye out for them.
karl
There is no reason to use curry paste. Mix the spices yourself.
Kate
Hey Karl, I’m a person, working as hard as I can. I used store-bought curry paste. It was delicious, and there’s nothing terrible in it, so I’m not sorry. Feel free to make your own.
Kari @ Cooking with Toddlers
I shouldn’t have read this when starving! Now I’m desperate for this soup. It looks so delicious.
becky :: accooohtrements
mmm this sounds amazing!
p.s. that’s almost weirder than the time my egypt-london flight was delayed…because the baggage handlers wanted to watch football. oh yes.
Amy @ Thoroughly Nourished Life
The colours in this soup are amazing! The perfect blend of cultures and flavours in a bowl :)
I love people watching in airports, guessing where and why people are flying from one place to another. Have a wonderful time overseas and safe travels Kate.
Laura (Tutti Dolci)
I love these Thai flavors, what a gorgeous soup!
Trisha
Warm curried soups are one of my favorite things in the fall. I love the idea of sweet butternut squash pairing with the warm curry flavor. Have a wonderful time on your trip! Would love to see photos of Tel Aviv!
Becky @ Project Domestication
People watching at the airport is the best! Have a great trip, my sister lives in Tel Aviv and I went out last year to visit and loved it! Enjoy and eat the days away. :) The markets are so much fun, I brought back so many spices and lots of tahini. (Oh, and make sure to eat some halva. :) )
Kate
Thanks, Becky! I’m envious that your sister gets to live in Tel Aviv. I’m really loving my stay here. We went to the market and ate tahini today! I’ll have to hunt down some halva. I don’t think it will be too hard. ;)
Dani @ DaniCaliforniaCooks
I sampled some vegan curried carrot soup the other day that I bet is so similar to what you developed above – can’t wait to recreate!
jes
i will definitely be trying this dish for my family this winter, looks delish. thanks for sharing
Kathryn
I was in Heathrow yesterday too! If I’d known you were going to be there, I would have suggested a crazy airport coffee or something : ) Anyway, I love the sound of this soup, it’s filled with some of my favourite flavours and your photographs are so vibrant!
Kate
Oh man! That would have been SO GREAT! I actually wrote this post earlier and scheduled it to post later, so I was in the airport on Sunday morning. Hope we can cross paths someday, Kathryn!
Grace @ FoodFitnessFreshAir
Recipe swoon. Love that swirled coconut milk on top!
Katherine
This soup is gorgeous and sounds delicious! Prefect for this fall weather! Have an amazing trip to Tel Aviv – I’m jealous!
Monique @ Ambitious Kitchen
Loving this soup! I need to make it. I also have been adding coconut yogurt to some of my soups and oh my goodness it makes them so fabulously creamy and delicious!
Kate
Thanks Monique! I never would have thought to add coconut yogurt to soup, but that sounds totally delicious.
Joni T Repasch
Monique,
Do you buy plain yogurt and add what type of coconut: flaked, freshly ground, dehydrated?
Thanks for any suggestions.
joni
Barbara Davidge
Great looking recipe, I look forward to making it soon. Just looking at my jar of red curry paste in the fridge this past weekend thinking I should use it soon. Safe travels and have a great time.
Kate
Thank you, Barbara! I hope you love the soup. It’s already gotten a few positive reviews. :)
lisa @Garlic+Zest
Squash + curry = love!
I recently did a curried pumpkin soup and loved it with crispy coconut flakes floating atop. Great minds…
Kate
Oh boy, your pumpkin soup sounds great!
thefolia
Looks stunning! I can’t wait to use the remainder of my squash for this soup…I am tired of baking with it so this will be a nice change. Happy traveling!
Sandy
Once again you must have peeked into my pantry because it had everything needed to make this soup. Just one of the many reasons I love your recipes–the healthy ingredients and international flavors. I had picked up two beautiful butternut squash, expecting to just roast them as usual, but couldn’t resist the yummy pictures. So I made this soup today and it came out great! I sure hope your suitcase turns up by the time you visit Tel Aviv.
★★★★★
Kate
Thank you, Sandy! I finally got my suitcase back yesterday (two and a half days after it had gone missing). I’ve never been happier to have clean socks. :) So glad you enjoyed the soup! Yay!
Tina
Perfect timing. I’ve been home sick today so this soup is a welcomed treat, sans the spice for now tho since I have a sore throat.
Thank you for being such an inspiration. Your recipes and blog are wonderful. I’ve tried many of your recipes and they are delicious!
I’ve spent the day on the couch with hot tea and tissues researching camera options for my blog. Always coming back to your info. So thanks for sharing.
Wishing you a fabulous trip!
Tina
Kate
Thank you, Tina! I hope you feel better soon. Glad to hear you’re enjoying my recipes. xo.
Dean
So delicious and creamy! The spice goes so great with the sweetness of the squash. Perfect for a cold fall day. I think it might be my new favourite soup!
★★★★★
Kate
Wonderful! Thank you, Dean. Glad you enjoyed the soup.
taylor
This soup is gorgeous. I’m sure it tastes as good as it looks too. Love butternut squash and thai flavors…so genius to combine them! xo
Kate
Thanks, Taylor! :)
sue
just made this, it’s wonderful. i was hungry, too lazy to chop, so i didn’t even add the cilantro or toasted flakes.
★★★★★
Kate
Thanks, Sue! Glad you enjoyed the soup without those extras. :)
Coty@ Quirks and Twists
We may be getting our first snow of the season here in Columbus,OH. I think this will be perfect for cuddling up inside and enjoying. Thanks!
erin {yummy supper}
Hey lady your soup looks awesome!
I hope your travels are going well – can’t wait to see your shots of Israel.
I so loved getting to have lunch with you a couple weeks back. What a treat after all these years!
xoxo
E
Paige
I can not wait to make this!! I’ve been making a really simple butternut squash soup that I love, but this is taking it up to a whole other level I very am excited about. :) Yum!
Also- unrelated to this post, but thank you for your response to my cast iron question. I appreciate it!
Joanne
EEK! Hope your luggage gets there eventually!! I don’t think the Thai grow butternuts, but they do have kabocha, which is my second favorite. Pairing butternut and red curry is a favorite of mine…I’m sure this soup is utterly slurpable.
Bonnie
This soup is so beautiful! It should be hanging on a wall somewhere! Can’t wait to try it :)
★★★★★
Ana @ Ana's Rocket Ship
Wow that soup looks so pretty! Never mind how it tastes, I just want to stare at it in wonder! And I so know what you mean about airports, I’ve hardly flown, but the two times I did (and it was a return journey, so the same airports) I was amazed. Everyone looked so the same but so different at the same time!
Jess
This made me laugh, Kate – there’s nothing like international travel to make you realize how big and small the world can be at the same time. Glad to see the pilot turned up! LOVE LOVE this soup – all my favorite Thai flavors and a great way to use kabocha (which we have in wonderful excess here!)
Kate
So true, Jess! The pilot actually never showed up, at least while I was at the airport, so getting to Tel Aviv proved to be quite a challenge. But, I made it and it was great!
Sini | My Blue&White Kitchen
The pilot was missing? Whoa :D Well, I hope you got to Tel Aviv without further troubles. Enjoy!
This soup is a true beauty. The colors and the flavors; love it!
kim a hazel
This soup turned out very nicely. I supplemented the butternut squash I had on hand with a large sweet potato. You said the seasonings complemented a sweet potato soup recipe that you have, so I thought i it would work out. It did!
Kate
Thanks, Kim! Your sweet potato butternut version sounds fantastic! Good call!
Rhea- Hot Dog Food Blog
i am LOVING your photography skills. I just got my first DSLR camera, and I am definitely inspired!!
Meri
made this twice so far, super great. Left out the pepper flakes and it was plenty hot.
★★★★★
Kate
Awesome, thanks Meri!
Jenné @ Sweet Potato Soul
Wow! I love each and every one of your photos. So bright, and full of life. I am going to have to give this soup a try. Sounds delightful! Happy New Year :)
Courtney
Made this soup for dinner tonight and lunch for the week! It’s spicy, creamy, and perfect! Thanks for giving me a delicious lunch to look forward to everyday :)
★★★★★
Kate
Glad to hear it, Courtney! :)
Meredith
I made this last night (half recipe) since I had half of a butternut squash in the fridge that I needed to use. This soup is amazing!! So delicious and super easy to whip up. I am so happy I tried this recipe and that I found your blog! My husband is going to love this soup when he gets back from his business trip. Can’t wait to try more recipes!
★★★★★
Kate
Thank you, Meredith! I hope you enjoy the other recipes just as much! :)
Hunter
Great soup. Came out perfect consistency and spicyness the first time.
Living in Hong Kong, I kicked it up by adding cooked rice and chicken to it. It’s more of a congee, but a very filling meal!
Thanks for sharing this recipe.
★★★★★
Kate
Thank you, Hunter! Glad you enjoyed it!
Ian Chambers
This soup is simply out of this world. It could become addictive! Thanks Ian
Marnie
I loved this soup and my husband raved! I will definitely be making this again. Thank you so much for the recipe! I can’t wait to try some other from your blog. :-)
Kate
Thanks, Marnie! So glad you enjoyed the soup! Hope you enjoy the others just as much.
Rebecca
This looks beyond delicious!! Your photos are just stunning!!
Katie Levy
WoW!! I just made this soup and it is divine. I did tweek it a bit. I added a whole can of organic coconut milk, a bit more ginger and a couple tablespoons of goldenrod honey that we extracted from our own backyard beehives this weekend. The honey made it POP! I would eat this everyday for breakfast, lunch and dinner while the squash vines are still producing. (and well into Winter for that matter) Thank you so much for posting. :D
★★★★★
Kate
Thank you, Katie! Your version sounds fantastic!
Andrea
I found this soup to have good flavor but it was way too spicy for me and I only used a teaspoon of the red chili paste. I had to add an entire can of coconut milk as well as some canned pumpkin and extra coconut flakes just so I could eat it. Thankfully my husband loved it!
Kate
I’m glad your husband loved it! sorry to hear you had to adjust it to suit your taste buds.
Janet Del
We made this last night with a few variations (only had light coconut milk on hand, so I just added 1/4 can or so to the soup versus swirling in. Also had no coconut flakes so had to forego this unfortunately). It was VERY spicy – next time I would use 1 Tablespoon or red curry paste versus 2 (used Thai kitchen red curry paste from the jar…). That said – the flavor was delicious. I added extra coconut milk and veg broth to my bowl so that I could eat it :)
Kate
Glad you enjoyed the soup, Janet!
Robin
I LOVE this soup! I make it all the time now. It’s my go to recipe for any get togethers.Never fails to impress.
★★★★★
Robin
In fact lol I’m making it right now! My favorite recipe of yours so far but keep them coming. I can’t wait for the cookbook :)
Kate
Hooray! :)
Robynne
Truly divine. I added a whole can of coconut milk (so as not to waste), and extra of all the spices. I served it over quinoa for protein (I’m breastfeeding right now, so need all I can get), and it was lovely. I think this is my favorite of all your recipes I’ve made-which is saying a lot! Bravo.
Kate
Thank you, Robynne! So glad you enjoyed it!
Zachariah
This soup was a delicious end to a fall day. My wife loved it too. Thanks for the recipe!
★★★★★
Kate
Thanks, Zachariah! Glad to hear it!
Amy
Has anyone doubled the recipe? If so, how did it turn out and do you have any tips for doubling it successfully?
Thanks!
Amy
Kate
I haven’t, but I’m sure doubling it would work fine.
Emma
Hi, my partner is vegan and thinking of surprising him with this dish!
Do you think it would matter if I halved the amounts to make less or should I just stick to the recipe?
Also, how long does the soup keep for after it’s been cooked?
Thanks!
Emma
Kate
Hi Emma, hope he loves it! You could halve the ingredients, but then you’ll be left with half of a butternut squash. I’d suggest making the full batch and, if you won’t be able to finish the leftovers within, say, four days, then freeze the rest. I freeze extra soup in pint-sized mason jars, leaving some extra room on top for expansion and waiting to screw on the lid until the soup has fully frozen.
nbsp
I was looking to make a soup resembling the wonderful red curry pumpkin rice dish we had last week at Thai Kitchen here in Albuquerque. Your recipe sounds great. I’m thinking of sauteing the items in Step 1 and throwing them in a crockpot along with the coconut milk (hoping it will not curdle) to make an easy soup for two for the weekend. I hail from Kansas City, the home of the Dazey and Rival Crockpots. I am subscribing to your blog to stave off homesickness.
Kate
Thank you for your comment! I don’t think the coconut milk will curdle. Hope it turned out great! :)
Leah
We just made this soup for dinner tonight. It was delicious! We used a Thai red curry paste that my husband bought online. The brand is Mae Anong. I’m thinking it must be spicier than the Thai Kitchen brand, because even though we used the smaller amount of curry from the recipe and I like things spicy, this was SPICY! Next time, we’ll use a little less and leave out the red pepper flakes. Thanks for a great recipe, though. It’s exactly what we were looking for.
★★★★★
Shelby
I made this tonight with my boyfriend. We made a double batch and added a rutabaga and a couple of jalapeño peppers (we I like spicy foods) to the dish. I also added some ground black pepper and ground cayenne pepper to the soup. Delicious!
★★★★★
Kate
Thanks, Shelby! Your version sounds great!
Dina m
Amazing soup recipe cannot stop slurping straight from the pan…mild chilli heat, squeeze of lime…wow.
★★★★★
C T Devine
This soup was great.
Thank you.
Mary Jane
I am making this for the second week in a row as I type this! I’m not a huge fan of squash and get tired of the same-old recipes. However I just LOVED this one and ate it every day last week. I added in a dash of fish sauce to my bowl along with the coconut milk for extra Thai flavor. Delish. Thank you! Totally looking forward to having this for lunch again this week. (PS I also love your squash and black bean chili!)
★★★★★
Louise
So I accidentally roasted a butternut squash before deciding to make this recipe, and I didn’t have vegetable broth, so I used diluted chicken broth instead.
I wasn’t sure initially if the flavours were going to be ‘full’ enough with diluted stock, but it worked just fine! Especially after adding the lime juice and serving with the coconut milk.
Bookmarking to make again with more planning some time in the future!
★★★★
g
This is in my top 5 favorite recipies that I’ve found on pinterest (and I’ve made hundreds!). Such a light creamy tast that makes your insides feel all warm and fuzzy.
★★★★★
Meghan moore
Hi! This soup was the best Curried squash soup I have ever made! Or had, for that matter It was perfect for the first day of Autumn yesterday. I used my immersion blender and a kobucha squash. Delish! Thank you!
Kate
Thank you, Meghan! I’m so glad you enjoyed it.
Katie
Divine recipe so flavorful. I put a can of coconut milk right in with the broth (I use chicken broth). Also added a couple teaspoons of Garam Masala spice.
★★★★★
Kate
Thank you, Katie!
Michelle
Do you think delicate squash would work in this recipe?
Kate
That’s a good question. I’ve never used delicata squash to make soup before. It would taste quite a bit different and wouldn’t be as creamy, but might be worth a shot.
Alejandra
This soup was awesome for a fall afternoon — my only complaint is that it didn’t make enough for left overs!
★★★★
Kate
Thank you! Glad you enjoyed this one, too. My blended soups typically yield less just because it can be challenging to blend up lots of soup at once.
Rosa Infante
I made this recipe and it is an instant family favorite! It is warm spicy soup perfect for fall and winter! Thank you!
Sairah
This us such a warm and wonderful soup, perfect for fall’s it comes together so easily. I’ve always suited the cilantro in and left off the toasted coconut (haven’t had it on hand) and it’s still great. Thank you!
Sairah
This us such a warm and wonderful soup, perfect for fall. It comes together so easily. I’ve always stirred the cilantro in and left off the toasted coconut (haven’t had it on hand) and it’s still great. Thank you!
NOTE: my previous comment was heavily auto corrected.
Cara
This is one of my all time favorite soups – especially now that my farmer’s market has so much amazing looking butternut squash. I use Mae Ploy Yellow Curry Paste which you can get on Amazon (Prime! and this variation is veggie-friendly) and like another commenter, add Garam Masala and some other fun spices to change it up (Penzey’s Spices is an addiction!), and also tend to add coconut milk in with my veggie broth. Thanks for an absolutely fabulous recipe, Kate!
hannah B
Have you tried to freeze this soup?
Jen
Great recipe, perfect for a cosy Sunday dinner in fall :) Used a lot of substitutions and it turned out great. Added ~3/4 cup dried lentils to bulk it up a bit, swapped the pumpkin for sweet potato, and added extra fresh herbs/spices as suggested by another reader (1 red chilli, 1 tsp minced ginger, finely chopped cilantro stalks). It is a very versatile soup! Definitely one you can adjust depending on what you have in the cupboard and it’s too cold to go to the shops.
★★★★
Susan
Just made this for my lunches this week and oh my goodness it is incredible. I couldn’t stop taste testing it. ;-) So excited for my lunches now! Thank you for this awesome recipe!
★★★★★
Alexandra
I love this soup. It is so flavourful and easy to make. I add pulled, steamed chicken breast to it to make it a full meal and serve it with baguette. My whole family loves this spicy soup, especially now when it’s cold outside. Thank you for publishing it.
★★★★★
Kris
Thanks for the great recipe. I’m making it tonight and I can’t wait to eat it.
Your site is pretty and you have great content, but your ads do not fit the site. They cheapen it and make it look like a click bait site, plus make the whole thing load more slowly. The ones with sound are the worst. I’d rather watch your videos, they’re much nicer.
★★★★★
Kate
I’m sorry, Kris. None of my ads should play audio automatically, so I’m going to try to hunt those down.
Claudia
Nice recipe! Are you using coconut milk from a can off the shelf or coconut milk from the diary-like carton?
Kate
Hi Claudia! I always use canned coconut milk. The carton kind is much less creamy/lower in fat.
David A
This is easily the best butternut squash soup I have made so far. I did add half the can of coconut milk to the pot which really made it great.
★★★★★
Jnel
I just made this for dinner. Due to a freak accident, the coconut milk was poured down the drain by someone helping me who though it was a can of beans…..and of corse that was the only can of it in the house. I used a bit of coconut oil to sautee the onions and garlic and used almond milk to blend in with my immersion blender. The rest of the soup was made to recipe directions. It was fantastic! Thanks for all the great vegan recipes. They are truly exceptional. I love your blog and can’t wait to buy your cookbook!
Pat Jablonski
Making it for family dinner. Can I make this up the point where you let it cool and instead refrigerate overnight to warm up and blend to serve the next evening? Also, would some fresh grated ginger root hurt anything?
Judith
Nice idea, but instructions are a bit off. Can’t mix all this stuff, then cook onions til translucent. Also, spices don’t get a chance to marry. Better to saute the onions & spices til onions are translucent. Then garlic, stir a few times, add the squash & either saute til a bit soft or add broth & cook til soft. I used more coconut & reduced the broth a bit. Immersion blender prevents having to do the transfer.
Terri
Just made the soup. Didn’t have vegetable stock and had to use chicken stock (yes, I know not vegetarian), oh my goodness. It is DELISH! I also only had coconut cream in a can. Of course that made is even more fabulous. I am on my third bowl.
★★★★★
Joni T Repasch
Miss Kate,
I happened upon your Thai Curried Butternut Squash Soup somewhat by accident. I was looking how to make my own powdered sugar.
I don’t know if I’ll ever have need more more powdered sugar in my kitchen but the squash soup is one I will try tomorrow.
Except for the Thai red curry powder, I have just about all ingredients on hand. There is a Thai grocery store not far from us so will shop there tomorrow.
If I can remember, I will let you know how it turns out.
Happy 2017
joni repasch
Pauline patterson
This soup was amazing
Cindy
I made this soup for lunch today during our blizzard on Cape Cod. It is amazingly delicious! The toasted coconut on top really makes it! I used an immersion blender and added the coconut milk to the soup in the pot afterwards. Not as pretty as yours but still delicious. Thanks for another great recipe, Kate. I will definitely make this many times.
Kate
Thank so much, Cindy. I’m glad this kept you warm during the winter weather!
Vanessa
I made this soup yesterday and will be serving it today with the chopped cilantro, toasted coconut shreds and I am going to whip coconut milk into a cream and swirl that on top!
Kate
Ooh, whipped coconut cream sounds delicious with this! Let me know how it works out :)
Allison
I made this for dinner tonight and it’s delicious! I left out the roasted red peppers because I didn’t have any. And I put 1/2 cup full fat coconut milk in at the end which put it over the top!
Kate
Sounds creamy & delicious, Allison. I’m happy it worked out!
GILLIAN
I LOVED THIS RECIPE, BUT IF YOU HAVE NOT PLAYED WITH THAI RED CURRY PASTE BEFORE, YOU MAY WANT TO START OUT SLOW. I ONLY USED 1 TSP AND IT WAS PLENTY HOT FOR US. SO I WOULD START THERE AND WORK UP. :0)
★★★★★
Kate
Thanks for the tip, Gillian! I’m sure other readers will benefit from it.
Kathy
This recipe was not a keeper for us. I love most of the recipes but this one was just okay…
★★★
Kate
Sorry to hear this, Kathy. What was off for you? I’m always looking for ways to improve.
Rhonda
I can’t stop making this soup! This might be my favourite soup ever, and I consider myself pretty spectacular when it comes to soups ;) My daughter doesn’t like spicy so I only put in one tbsp of the red curry in the main batch of soup, but I stir another full tbsp into each of my son’s, my husband’s, and my bowl since we like a little more heat! I’m also really into limes lately and I’ve been putting a whole lime into the recipe. Sometimes I add the coconut milk and sometimes I don’t. It’s so adaptable and delicious every single time! Thank you!
★★★★★
Kate
You’re welcome, Rhonda! I’m so glad this recipe is versatile for your needs.
Kim Morris
Just tried your recipe tonight… we all loved it! Instead of topping with cilantro I used kaffir lime leaves — wonderful. It’s in my “keeper” file.
★★★★★
Kate
Sounds delicious, Kim.
Jesse
I recently began receiving your posts by email and am I ever glad I did! I had purchased several squash last fall and one is a french variety that was huge. I finally got around to using the last one but had so much squash I did not know what to do with it. I found this recipe and had my boyfriend make it and we both LOVED it!! He followed the instructions and no changes were made. He did use the full 3 Tbsp of curry paste and we found it was just about right but we would not want it hotter. We rate recipes we try and gave this one an easy 10/10! Thanks for an excellent recipe!
Kate
So happy both of you liked this, Jesse!
Joan
Excellent, Kate! If you’re cooking for one this freezes well. Pour leftover Coconut milk into silicone ice cube tray, freeze, and pop and use when you need them!
★★★★★
Kate
Thanks so much, Joan! That’s a great tip.
Kelly
This was so delicious! So glad I found your recipe – it’s sure to be regular feature this winter.
Kate
Wonderful! Thanks, Kelly.
Jean
I made this tonight! It was delicious! My 15 year old son exclaimed “oh man, theses are some good flavors!”
Ali
Another fabulous recipe! If you want to cut corners (and dishes!) I took out a masher and mashed the soup up in the bowl. Delicious! Thank you, Kate!
Kate
Welcome! Glad you enjoyed it, Ali.
Jana
Just made this for dinner and it was so good, I’ve been licking the spoon! Absolutely delicious! I even forgot to add the curry paste till after I had been simmering the broth for a while and it still tasted great. Thanks Kate!
★★★★★
Kate
You are very welcome, Jana! I love hearing my readers can’t get enough. Thank you for your review!
Francine
Kate, I love reading your site; I love spicy food so this Curried Butternut Squash Soup is just great. Thank you and keep them coming. Perthladie
Kate
I have a great line-up this week! Make sure to check them out too! Thank you, Francine!
Kirk Oliver
Superb soup. I roasted the squash instead of cooking it in the liquid but this recipe is a keeper.
★★★★★
Kate
Thank you, Kirk!
Kate
Kirk, thanks for your review! Glad you liked it with roasting the squash too.