Thai Butternut Squash Soup – Culinary Ginger

My Thai Butternut Squash Soup combines the flavors of seasonal butternut squash with the flavors of fresh ginger, Thai red curry paste and creamy coconut milk. The result is a velvety smooth pureed soup that tastes like a comforting curry—and is ready in less than 20 minutes!

Ingredients

• Olive oil
• Butter
• Onion
• Garlic
• Ginger
• Thai red curry paste
• Coconut cream
• Vegetable stock/vegetable broth
• Butternut squash
• Salt and pepper
• Parsley or cilantro/cilantro

This has been one of my most popular fall and winter soups since 2017—a delicious East-meets-West twist for winter made with simple ingredients. Trust me when I say you’ve just discovered the best butternut squash soup out there!

Peel and cut butternut squash

Before making butternut soup, it’s important to know the best way to peel and cut pumpkin safely and efficiently. If you’re not sure where to start, check out my detailed guide on how to peel and cut butternut squash for step-by-step instructions and helpful tips.

Roasting butternut squash

For added flavor, try roasting the butternut squash before adding it to the soup. Roasting enhances its natural sweetness and adds depth of flavor. Simply spread the pumpkin pieces evenly on a nonstick baking sheet, drizzle lightly with oil, and bake at 400°F/200°C for 30–40 minutes until golden and caramelized.

Thai curry butternut squash soup

This soup starts with a base of flavorful spices and Thai curry paste that perfectly complements the natural sweetness of butternut squash. This is taken to the next level because of—who knows?—Thai flavor pairings beautifully with pumpkin! These bold, aromatic ingredients bring a fun twist to classic butternut squash by adding just the right balance of heat, spice, and sweetness and savory depth.

Pureed vegetable soup

The easiest way to blend hot soup is directly in the pot (or a large Dutch oven) using an immersion blender. It’s fast, convenient and saves on cleaning. You can use a regular blender, but make sure the soup is cooled first—and you may need to move the soup in batches.

Gluten Free Butter Pumpkin Soup

Good news for anyone avoiding gluten—you can enjoy this comforting soup, it’s completely gluten-free and just as delicious!

Another butternut squash recipe

Butternut squash is not only suitable for soup. Because of its naturally creamy texture, I made it into a dairy-free pasta sauce that can also be made into soup. You can find it in my creamy butternut squash pasta recipe.

There are many delicious ways to enjoy butternut squash besides soup. Try turning it into a stuffed pasta like Butternut Squash Cappellacci di Zucca, roast half a squash with maple pecans for a sweet and savory twist, or turn it into a rich and cheesy gratin (all pictured below).

Slow cooked Butternut Squash Soup

You can also make this soup in a slow cooker. Start by sauteing the onions, garlic, and ginger (as in step 2 of the recipe). Then transfer to the slow cooker along with the rest of the ingredients, stir until combined, cover, and cook on high for 2–3 hours or on low for 4–6 hours.

This recipe makes 7 cups, 1¾ quarts, 3 ½ quarts

Frozen butternut squash soup

This soup freezes beautifully, making it perfect for a convenient, grab-and-go meal. Allow to cool completely, then transfer to an airtight container or freezer bag—leave a little room for expansion. Freeze for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat gently on the stove. Shake briefly before serving to restore a smooth and creamy texture. These instructions are also included in the recipe instructions.

If you’ve made my Thai Butternut Squash Soup, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.