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Thai butternut squash soup

Thai curried butternut squash soup recipe

Easy vegan Thai curried butternut squash soup recipe! A mildly spicy coconut curry butternut squash soup with Thai red curry and fresh lime.

Course entree, Main Course, Soup
Cuisine American, thai
Keyword vegan, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 bowls
Calories 126 kcal
Author Trish Bozeman


  • 2 Tbsp coconut oil
  • ½ medium yellow onion, diced
  • 2 Tbsp minced fresh ginger
  • 1 Tbsp 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 Tbsp Thai red curry paste (I used Thai Kitchen)
  • 1 tsp lime zest
  • salt and pepper
  • ½ medium lime, juiced


  1. Heat the 2 Tbsp coconut oil in a dutch oven or soup pot over medium high heat.

  2. 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.

  3. 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.

  4. Reduce heat to medium low and cover. Simmer for 15 minutes or until the squash is very tender and mashes with a fork.

  5. Puree with an immersion blender or in batches in a blender.

  6. Return to the pot and add the lime juice. Add more salt and pepper to taste, if necessary.

  7. Serve with lime slices, a drizzle of coconut milk, Sriracha, and cilantro.

Nutrition Facts
Thai curried butternut squash soup recipe
Amount Per Serving (1 bowl)
Calories 126 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g20%
Sodium 242mg10%
Potassium 555mg16%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 5g6%
Protein 2g4%
Vitamin A 16985IU340%
Vitamin C 34mg41%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.