This Thai Butternut Soup is creamy, spicy and delicious. It looks beautiful and feels like a major splurge, but the core ingredients will all be found in an average American kitchen making this soup a delicious twist on the classic version.
I promise, this is my last butternut squash soup recipe. Well, I don’t pinky promise. But at least I am very aware of how many variations of this soup I make each winter, with this one incorporating the flavors of Thailand.
What Ingredients are in Thai Butternut soup and what does it taste like?
You might be wondering how this soup differs from your everyday butternut soup. Thai foods are bold in their flavors, sometimes a little spicy, but very well balanced.
The ingredients that might stand out to you in this recipe would be the Thai red curry paste, coconut milk, marjoram, turmeric and lime. But don’t worry, they blend beautifully and this soup is not spicy.
How to make this soup:
Two of the three butternut soup recipes on our site call for roasting the squash in the oven. While roasting does bring out the intense flavor of the squash, it’s also another step in the recipe process. This recipe does not require turning on the oven at all.
- Place the squash, spices, coconut milk and water in a Dutch oven (or large stockpot) and bring to a quick boil, then simmer until the squash is tender.
- Puree the soup using an immersion blender until smooth and return to the pot to keep warm.
- Spoon the soup into a bowl and top with a swirl of coconut milk, yogurt or sour cream.
How to serve Thai Butternut Squash soup
I like to ladle a good amount of soup into a bowl. Since the soup is more of a bisque consistency, I like to swirl something creamy and cool in the center like some extra coconut milk, crème fraiche or even yogurt.
I also like to add a little crunch, so it wouldn’t be unusual for me to add some homemade croutons or pepitas on top and a little green like cilantro.
How to Reheat, Store and Freeze
- How to reheat: For single serve, place the desired amount into a bowl and microwave until heated through. For several servings, it might be easier to reheat the soup in a saucepan on the stove.
- How to Store: Place the soup in an airtight container in the fridge for up to 5 days.
- How to Freeze: Cover the soup and freeze for up to 3 months.
More of my Favorite Soup Recipes:
THAI BUTTERNUT SQUASH SOUP
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Thai Butternut Squash Soup
- Total Time: 40 min
- Yield: 6 servings 1x
- 1 Large Butternut squash (3-5 lbs)
- ¾ Cup Light Coconut milk
- ½ Medium Sweet onion (chopped)
- 1 Tablespoon Olive oil
- 1 Teaspoon Thai Red Curry paste
- 1 Tbsp. Garlic powder
- 1 Tbsp. Marjoram
- 1 Tbsp. Thyme
- 1 Tbsp. Sage
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- ½ teaspoon Turmeric powder
- 3–6 Cups water (level with squash)
- Fresh Lime juice (squeezed on top of bowls, highly suggested)
- Lime wedges for garnish
- Dollop of sour cream, yogurt or crème fraiche
- Begin by peeling the outer layer of the squash using a vegetable peeler. Carefully cut the squash in half. Remove the seeds. Cut the squash into small 1-inch chunks.
- In a large pot add all of the contents except the water. Heat on medium heat for 2-3 minutes stirring often.
- Add the water and stir until fully mixed. The water level should be about the same as the level of the squash. So, depending on the size of your squash it could be somewhere between 3-6 cups.
- Cook on medium heat for 20 minutes or until the squash is softened and can be pierced with a fork.
- Blend all of the contents either using a stick or immersion blender, or a large heat proof blender. Blend until desired thickness.
- Simmer an additional 5-10 minutes until completely warmed through.
- Serve with a dab of plain yogurt or sour cream, and a wedge of lime squeezed over the top.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Soups
- Serving Size: 1 bowl
- Calories: 147
- Sodium: 247 mg
- Fat: 10 gr
- Saturated Fat: 6.8 gr
- Carbohydrates: 15.5
- Fiber: 3.3
- Protein: 2.1 gr
- Cholesterol: 0 mg
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