I totally forgot something.

Thai Butternut Squash Soup I howsweeteats.com

My soup obsession!

Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week. But then it got all warm and if there is anything I loathe, it’s heat. Like temperature heat. It became impossible for me to want soup as often as I did in the cooler months.

Then the season changed and it was like BOOM. My everything wants soup. My body, mind, soul – you know, all that stuff. Be prepared: soup once a week. Mostly likely.

You’ve been warned.

Thai Butternut Squash Soup I howsweeteats.com

A few weeks ago when I was standing in line at the self-checkout in the grocery store, I grabbed the Cooking Light shortcuts issue and flipped through. My eyes immediately landed on the thai butternut soup and I was sold. I needed that magazine. And it was like ten freaking dollars. What? Whyyy.

Wait.

Have we ever discussed my magazine obsession? Well, if not – I have one. A serious one. I don’t know what it is, but I LOVE magazines. I love relaxing with one on the couch or even reading one before bed if I am not engrossed in a novel. And my interests range from food to business to style to home stuff. They are like pinterest but better. They don’t stress me out and make me hate life or feel worthless as much as pinterest does. Plus, you can rip out the pictures and have a real life inspiration board in case your internet crashes. Win.

I like to read old magazines too. That should come as no surprise since I’m usually five years behind with everything.

Thai Butternut Squash Soup I howsweeteats.com

Anyhoo – that’s where I got the soup idea. I only made a few changes but this is so flipping fabulous. It’s creamy and smooth but not souper (I mean, super) thick, which makes it an awesome transition meal from summer to fall. Especially since it’s still a little warm at times. AND and and it uses one of my favorite ingredients, coconut milk. I don’t even know what could make this better. Perhaps a little spice if you’re into freaky things like that?

GAH. I just love this. Not much else to say. For once.

Thai Butternut Squash Soup I howsweeteats.com

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Thai Curry Butternut Squash Soup

Yield: serves 4

Total Time: 1 hour

Ingredients:

3 tablespoons coconut oil
1 sweet onion, diced
4 garlic cloves, minced
1 teaspoon freshly grated ginger
2 tablespoons red curry paste
3 cups low-sodium vegetable stock
4 cups uncooked butternut squash (1-inch) cubes
1 (14-ounce) can coconut milk
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup torn fresh cilantro for serving
1/3 cup chopped roasted peanuts for serving

Directions:

Heat a large pot over medium-low heat and add coconut oil. Once it's melted, add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.

Once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it's completely warm. Taste and season additionally if desired. Serve the soup with a garnish of torn cilantro and crushed peanuts.

[adapted from the cooking light recipe shortcuts magazine (page 18), out until november]

Thai Butternut Squash Soup I howsweeteats.com

Oh except wait until I tell you about the bread I dipped in it. YEAH.

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154 Responses to “Thai Butternut Squash Soup.”

  1. #
    51
    Jen — September 26, 2013 @ 9:16 am

    Can’t wait to try this. Your pictures are so stunning! I can’t wait to see your cookbook. A true piece of art!

    Reply

  2. #
    52
    TiffanyAzure@CremedelaCrumb — September 26, 2013 @ 9:24 am

    Going on my to-make list. Love the Thai flare!!!!

    Reply

  3. #
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    HeatherChristo — September 26, 2013 @ 9:51 am

    Hmmm, you just tapped into my two main obsessions in life. Soup and magazines. I just ordered 12 magazines for monthly subscription from Pia’s school fundraiser. Think that might be too many to get through each month?

    Reply

    • Jessica — September 26th, 2013 @ 9:52 am

      um, we are so twins. i just ordered 10 through a school fundraiser too. !!!!

      Reply

  4. #
    54
    HeatherChristo — September 26, 2013 @ 9:53 am

    My mom and husband told me it was a sickness.

    Reply

  5. #
    55
    Barbara | Creative Culinary — September 26, 2013 @ 10:32 am

    Love soups too though for years only thought of ‘soups’ as really two. French Onion and Chicken with Dumplings. Root vegetables sounded boring. Then I made a carrot soup with some heat and everything changed…this one sounds right up my alley.

    Reply

  6. #
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    Nicole @ Nicocobell — September 26, 2013 @ 4:30 pm

    I’ve been wanting to make soup for like 2 weeks now and I not done it! I must try this! You photographed the soup beautifully too.

    Reply

  7. #
    57
    Debra Rose — September 26, 2013 @ 6:02 pm

    This sure is soup time of year. Once the weather starts getting cooler – squash soup sounds like the perfect meal. I love this curry version with coconut milk and cilantro YUM!

    Reply

  8. #
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    Chung-Ah | Damn Delicious — September 26, 2013 @ 9:20 pm

    What a comforting bowl of soup! Love the thai kick too!

    Reply

  9. #
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    Katie — September 26, 2013 @ 10:03 pm

    I made this tonight! My whole family loved it. I cut the curry in half as I have spicy-sensitive kids. Next time I’ll add more, I love spice. Thanks for the amazing recipe!

    Reply

  10. #
    60
    Sarah — September 27, 2013 @ 9:33 am

    Hey I was wondering this looks SOOO yummy! BUT are there any substitutions I could do for the coconut in there? My mom and I are allergic to latex and there is a correlation between a latex allergy and a coconut allergy. My throat doesn’t swell closed like hers yet but they still say i should avoid it completely if i can. Thanks so much! – Sarah

    Reply

    • Jessica — September 27th, 2013 @ 9:47 am

      you could use whole or 2% milk, half and half, heavy cream, maybe even greek yogurt??

      Reply

  11. #
    61
    Ellie — September 28, 2013 @ 11:54 am

    I’m making this for my boyfriend’s parents, that’s how much I trust you. :)

    Reply

  12. #
    62
    Sandra — September 29, 2013 @ 11:56 am

    This looked so good I had to try it right away! It’s simmering at the moment and it smells so good. I didn’t have curry paste so I used green curry powder, I’m not sure of the difference but it smells great. Thanks for the post, it’s just what I was looking for.

    Reply

    • Sandra — September 29th, 2013 @ 12:05 pm

      I love the Thai flare as well. My little picture icon is of coconuts drying on the beach in Thailand.

      Reply

  13. #
    63
    Dextro — September 30, 2013 @ 12:38 am

    Killing it with the presentation. Oh, and the food ain’t too bad either ;]

    Reply

  14. #
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    Jenn — October 3, 2013 @ 1:00 pm

    I made this soup last night – super quick, easy and delicious.

    Reply

  15. #
    65
    Katie — October 3, 2013 @ 1:05 pm

    How many butternut squash does it take for 4 cups of cubed squash? I already have all the ingredients I need to make this yummy soup and one butternut squash sitting on my counter…..

    Reply

    • Camille — November 3rd, 2013 @ 6:52 pm

      I only used about half of one squash to get 4 cups. It was a typical sized squash about 10 inches long. I’ll roast the other half later and put butter and brown sugar on it!

      Reply

  16. #
    66
    Megan — October 6, 2013 @ 8:10 pm

    Just made this tonight and it was so awesome. My I-hate-anything-with-ginger husband loved it. Used lite coconut milk and served with seared scallops. Im stoked I get to eat it for lunch this week. every single day.

    Reply

  17. #
    67
    Lindsay — October 9, 2013 @ 2:52 pm

    This was AMAZING! It tasted as if I got it at a fancy restaurant. I added a little extra curry paste though:)

    Reply

  18. #
    68
    Lydia — October 11, 2013 @ 1:03 pm

    I made this soup 3 times already since I saw it on pinterest. I love it. Today I made a double batch and it came out good but on the thin side. I did not have extra butternut squash so I poured myself a cup and added peanut butter to thicken it along with crushed plain bagel chips and topped it off with cilantro and it was fabulous. This recipe is a keeper.

    Reply

    • Michele — October 14th, 2013 @ 6:31 pm

      Mmm, I love the peanut butter idea!!! I may have to steal that.

      Reply

  19. #
    69
    Kate — October 14, 2013 @ 4:52 pm

    What is the nutrition information for this soup?

    Reply

  20. #
    70
    Marisa — October 17, 2013 @ 9:15 am

    I just have to say I made this last night as I didn’t want my squash to go bad. And it turned out fantastic!
    I had once made a butternut squash soup and my then boyfriend and I almost barfed it was so bad.
    This, however, was perfect! My now husband and I cannot believe how awesome this turned out, especially after my last disaster!! This will become a regular dish for us. You rock!

    Reply

  21. #
    71
    Laura — October 22, 2013 @ 11:46 am

    I made this last night and it was SO tasty! Used chicken broth instead of veggie (didn’t have any), and left out the coconut milk altogether — it was still so rich, creamy and delish! Thanks for another great recipe :)

    Reply

  22. #
    72
    Amy — October 27, 2013 @ 1:15 am

    How big a squash do you need for that 4 cups? Will one smallish squash do it, or do you need to go bigger?

    Reply

    • Analise — October 28th, 2013 @ 7:30 pm

      My squash was a hair over two lbs (2.15 to be exact) and it was a pretty perfect four cup amount after seeding and peeling!

      Reply

  23. #
    73
    Sarah — October 29, 2013 @ 5:13 pm

    THIS IS AMAZING.

    Standing in my kitchen having just finished making this…it’s even better than your butternut squash soup, and THAT is also wonderful!

    I’m so inspired by your food! You have a unique taste that I just love. Can’t wait to see what else you come up with!

    Reply

  24. #
    74
    Hilary — November 1, 2013 @ 8:02 pm

    just made this – SOOOO GOOOOOOD!!!!!!!! I love soup – you should do Soup Sunday posts!! Such a fun, relaxing thing to make. My boyfriend thinks I am crazy for spending hours making soup (until he tries it).

    Reply

  25. #
    75
    nicki — November 3, 2013 @ 1:59 pm

    Just wanted to say, I’ve made a load of pumpkin/squash soups before, but this is an awesome recipe, one of my favs!!

    Reply

  26. #
    76
    Diane Fisher — November 3, 2013 @ 10:07 pm

    Mine turned out unbelievably spicey! Do you use Thai Kitchen brand red curry paste? That brand recommends 1/2 T to 1 T for a sauce. Ack! What can you do if it’s too spicey?

    Reply

  27. #
    77
    Viraj — November 9, 2013 @ 10:04 pm

    Just wanted to leave a note- I tried this recipe as a result of a Pinterest whim and it was AMAZING! Thank you so much for posting- it was just perfect for a chilly Autumn weekend evening :-) I’m looking forward to reading your blog regularly!

    Reply

  28. #
    78
    Jessie — November 10, 2013 @ 10:13 pm

    I have a few mystery squashes from my mom’s garden. They are green on the outside and yellow on the inside. How important is it to use butternut squash for this recipe?

    Reply

  29. #
    79
    julia — November 11, 2013 @ 10:58 am

    duuude.
    i made this and it was Le Bomb.

    Reply

  30. #
    80
    Julia — November 12, 2013 @ 4:39 am

    I love how your voice comes through in this post– never read your blog before, but I came across it while looking for soup recipes! I TOTALLY get the feeling of soup NOT working during warm months. I’m from Hawaii and just moved to Sweden, so I feel like for the first time I can really enjoy a hot soup! Thanks for the recipe, it sounds delish!

    Reply

  31. #
    81
    Tracey — November 12, 2013 @ 8:47 pm

    GREAT soup recipe! I ad libbed a little but kept the overall theme and added some crab meat to the top as I ladled it out. Also peanut butter instead of peanuts. Thank you for the awesome start to my husbands\’s new favorite soup!

    Reply

  32. #
    82
    Susan MacAusland — November 12, 2013 @ 9:34 pm

    Made this soup for my girlfriends annual get-a-way in Mendocino – Oh my was it good! I made a test batch, then ended up freezing it for 4 days. Defrosted in a big pot and it was even better than the day I made it… Truly worth a trip to the store to buy the items I didn’t have on hand… everything except the butternut squash! Also, the best part of the recipe is the ‘ramblings’ before you get there…you’d make a great addition to our parties!

    Reply

  33. #
    83
    Nicole — November 14, 2013 @ 1:20 pm

    Best butternut soup recipe ever! Big hit in my house. This is a keeper and will definitely do it for when we have guests.

    Reply

  34. #
    84
    Cate — November 15, 2013 @ 2:52 am

    How can I substitute red curry paste? I don’t have any curry (not even powdered) and I’m afraid the soup will miss out too much flavor if I leave the curry paste out… I got all kinds of spices (cumin, coriander, cardamom, you name it), but not sure which ones would work the best instead of the paste. It’s a great recipe and I really want to make this wonderful soup tomorrow – help, please. :)

    Reply

    • Jessica — November 15th, 2013 @ 7:51 am

      i really don’t think there is any sub for red curry paste… a quick google search just told me that you could try something like a mix of coriander, dry red chili pods, cumin, mustard seeds, fenugeek seeds, black peppercorns, curry leaves and tumeric. i’m not sure if that would work though!

      Reply

  35. #
    85
    Valerie — November 15, 2013 @ 11:27 am

    I made this last night and it was really good! But I’m curious as to why my soup turn green this morning ._.

    Reply

  36. #
    86
    Thoughtful Cooking — November 16, 2013 @ 9:32 pm

    This looks awesome, I’ve tried butternut squash soup before, but never with a Thai take, I will have to try this next time out!

    Reply

  37. #
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    melissa — December 2, 2013 @ 1:00 pm

    i made this it was so good! thank you for the recipe!

    Reply

  38. #
    88
    Heather — December 2, 2013 @ 4:49 pm

    I just made this last night to have soup for my lunches and HELLO! I am in love! This is so good!! I would have loved to have gotten some Thai basil on this but that is what I will do next time. Oh and I acutally roasted the BNS and let it cool before I added it to the pot to give it that roasted flavour and it is easier to get out of the skin. Did i mention this is so good!?!?!

    Reply

  39. #
    89
    Jeanette — December 29, 2013 @ 8:00 pm

    How spicy is this? What brand of red curry paste is recommended?

    Reply

  40. #
    90
    Courtney — December 30, 2013 @ 11:41 pm

    This was absolutely delicious! Perfect for a cold winter night. Thank you!!!

    Reply

  41. #
    91
    Elena — January 13, 2014 @ 9:29 pm

    Am I needing to peel the squash before i make this soup? How do I go abouts doing this (my first time working with butternut squash)?

    Thanks, can’t wait to try this recipe!

    Reply

    • Flo — January 28th, 2014 @ 12:25 pm

      I also used a butternut squash. You don’t have to peel it. Just cut of the ends, then split in 4 quarters with a big knife. Remove the seeds with a table spoon and dice the pumpkin…

      Reply

  42. #
    92
    Hannah — January 13, 2014 @ 11:24 pm

    This was great! And pretty quick to make

    Reply

  43. #
    93
    Amanda — January 22, 2014 @ 5:35 pm

    This was great – I actually liked it equally as much without the coconut milk. It added a bit of creaminess, but the soup is rich and full of flavor by itself. So much so that the cocnut milk didn’t make it drastically more delicious.

    Reply

  44. #
    94
    Ayana — January 24, 2014 @ 12:58 pm

    Oh my goodness!!! That was soooo amazing. Now here’s the back drop. I’m a not so great cook, have never cut up a butternut squash before ( wasn’t even sure what it looked like) and I’ve NEVER even ate it before!!! So I was taking a big leap and it was well worth it ! It was so rich and satisfying and comforting! I added a few shakes of hot curry powder for a little kick and it was divine thanks so much! I feel the need to follow you now since our taste buds are like sisters :)

    Reply

  45. #
    95
    Flo — January 28, 2014 @ 12:21 pm

    I just made this soup and it is DELICIOUS!!!! A little too spicy for my kids, but I’m gonna make portions and freeze it for myself for other days when I don’t want to cook…

    Reply

  46. #
    96
    Kate F — February 5, 2014 @ 10:16 pm

    I just made this tonight and OMG! My boyfriend and I did everything we could not to eat the whole batch. Delicious!

    Reply

  47. #
    97
    Mimmi Liss — February 11, 2014 @ 4:58 pm

    This sounds soo good! Like a combination of Pad Thai, Thai curry and a soup! Will try ASAP!

    Reply

  48. #
    98
    Anne — February 22, 2014 @ 6:17 pm

    This is a wonderful Thai, squash and red curry soup. I doubled the recipe and am glad I did! I added some quartered mushrooms, a few snow peas, fresh basil leaves, some large raw shrimp and 2 cups of cut up raw chicken. Cooked it together with the soup and it was delicious. The family went crazy for this one-pot meal.

    Would definitely recommend it to anyone who loves Thai food..

    Next time, however, I will make some Jasmine rice to go with it – just to fill up my hungry family and stretch the soup.

    Reply

  49. #
    99
    faina of cuceesprouts.com — March 11, 2014 @ 12:32 pm

    Is this the recipe that you have used as a base? http://www.myrecipes.com/recipe/thai-butternut-soup-50400000126243/

    Reply

  50. #
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