Easy vegan Thai curried butternut squash soup recipe! A mildly spicy coconut curry butternut squash soup with Thai red curry and fresh lime.
As an Amazon Associate, we earn from qualifying purchases.
Hi, Rhubarbarians!
We are aaalll about the butternut squash these days. And the soup. And the butternut squash soup. All winter long, please.
We knew we had to make a spicy version and alas, this Thai curried butternut squash soup was born. Ya with me?
Have you seen our beginner's guide to butternut squash?
Jump to:
Thai butternut squash soup
This amazing coconut curry butternut squash soup is suitable for vegetarian, vegan, and plant based diets! It's creamy, a bit spicy, full of flavor, and super simple to make.
This soup is ready in just 30 minutes! So it's perfect for a weeknight dinner with lots of soup leftover for the lunch the next day. YESSS.
We make things easy by using store bought Thai red curry paste. We like Thai Kitchen's curry paste because it's widely available in grocery stores across the US, but any Thai red curry paste will work. Just make sure you like it before you use it in this soup! Here's a great recipe for homemade red curry paste!
Have you tried this spicy carrot soup with coconut milk recipe yet?
Coconut milk substitutes
We like coconut milk for it's creaminess and coconutty flavor with the spicy curry. But, if you're not into coconut milk, try these dairy free alternatives:
- Cashew cream
- Almond milk, soy milk, or oat milk (thicken them with a bit of corn starch)
- Dairy free heavy whipping cream (I'm just starting to see this in stores!)
All of these will make your curried butternut squash soup super creamy, without the coconut flavor!
We think you'll love this smoky, cheesy, butternut squash soup with chickpeas!
LIKE WHAT YOU SEE? GET FREE WEEKLY RECIPES DELIVERED TO YOUR INBOX! SIGN UP HERE!
Storing and freezing
If you have leftovers, they can be stored in the refrigerator for up to one week. The soup will be thick, but will thin out when it heats.
To reheat: heat in a sauce pan or a microwave, stirring occasionally, until heated through.
This Thai butternut squash soup freezes really well! Place it in a freezer safe container and freeze for up to 6 months. You can reheat it on the stove top or microwave directly from frozen!
Have you tried our vegan cauliflower coconut curry soup with rice?
Recipe
Thai curried butternut squash soup recipe
Ingredients
- 2 tablespoon coconut oil
- ½ medium yellow onion, diced
- 2 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 2 Lbs cubed butternut squash (about 1 medium squash)
- 1 14.5 oz can full fat coconut milk
- 1 ½ cups vegetable broth
- 2 tablespoon Thai red curry paste (I used Thai Kitchen)
- 1 teaspoon lime zest
- salt and pepper
- ½ medium lime, juiced
Instructions
- Heat the 2 tablespoon coconut oil in a dutch oven or soup pot over medium high heat.
- Add the diced onion and saute, stirring occasionally, until just starting to brown, about 7 minutes. Add the ginger and garlic and saute, stirring contantly, until frangrant, about 30 seconds. Add the butternut squash and saute for 1 minute.
- Add the coconut milk, vegetable broth, curry paste, and lime zest to the top and stir to combine. Season with salt and pepper and bring to a boil.
- Reduce heat to medium low and cover. Simmer for 15 minutes or until the squash is very tender and mashes with a fork.
- Puree with an immersion blender or in batches in a blender.
- Return to the pot and add the lime juice. Add more salt and pepper to taste, if necessary.
- Serve with lime slices, a drizzle of coconut milk, Sriracha, and cilantro.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
LIKE WHAT YOU SEE? GET FREE WEEKLY RECIPES DELIVERED TO YOUR INBOX! SIGN UP HERE!
Comments
No Comments