Thai-Style Butternut Squash Soup. {Video!}
I totally forgot something.
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.
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.
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 Curry Butternut Squash Soup
Ingredients
- 3 tablespoons coconut oil
- 1 sweet onion, diced
- 4 garlic gloves, minced
- 1 teaspoons 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
Instructions
- 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.
Notes
Did you make this recipe?
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I appreciate you so much!
Oh except wait until I tell you about the bread I dipped in it. YEAH.
194 Comments on “Thai-Style Butternut Squash Soup. {Video!}”
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!
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!
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!
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Best butternut soup recipe ever! Big hit in my house. This is a keeper and will definitely do it for when we have guests.
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. :)
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!
I made this last night and it was really good! But I’m curious as to why my soup turn green this morning ._.
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!
i made this it was so good! thank you for the recipe!
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!?!?!
How spicy is this? What brand of red curry paste is recommended?
This was absolutely delicious! Perfect for a cold winter night. Thank you!!!
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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!
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…
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This was great! And pretty quick to make
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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.
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 :)
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…
I just made this tonight and OMG! My boyfriend and I did everything we could not to eat the whole batch. Delicious!
This sounds soo good! Like a combination of Pad Thai, Thai curry and a soup! Will try ASAP!
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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.
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Is this the recipe that you have used as a base? http://www.myrecipes.com/recipe/thai-butternut-soup-50400000126243/
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I made this and have been eating it for dinner with toasted naan and a green salad all week and its the most perfect fall dinner ever.
I needed a recipe to use up all of my squash, apples, and pears. I roasted everything first then followed your recipe. Amazing. Thank you!
I’m new to the KitchenAid (yeah!) and wanted to know what accessory you used to blend everything together?
Thanks!!
This is so good & was so simple to make! Except for the fact, me being a dummy…I put the soup directly from the stove into my plastic blender & it cracked…pouring soup all over the place! I was able to save most of it and was determined not to let my hard work go to waste. So I blended it in the only other thing I own…a magic bullet. Cup by cup. It was quite the sight to see but in the end I had soup & it was good!
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this is my second year in a row making this for our annual halloween dinner, and the second year in a row that people loved it! the coconut and curry set it apart from your typical butternut soups that seem so ubiquitous in the fall. Serve with bread for sopping up and a side salad and you’ve got the perfect meal!
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This is delicious! I tripled it and the only thing I would do differently next time is add more squash so it’s a thicker soup – it’s slightly too thin for my liking. Also, thinking of adding a nut butter (would do peanut but I have an allergy in the family) – that would be delicious too!
Thanks for this tasty recipe.
I’ve made this probably 4-5 times and I still love it! What’s better is that my usually-picky boyfriend loves it too. We took the suggestion from another comment to serve with toasted naan and it was absolutely perfect for dipping! I’ve shared this with quite a few friends, too! It’s awesome!
well first …I love your humor! Second I love soup just like you described it!! Third you’re right about magazines, BUT and a big but… pinterest has saved me from going in the poor house and I think its Fab! I have thrown out all those magazines that were full of advertizing and rubbish and did I say advertizing. Thanks for the recipe, soon to be on the table and having my hubby praise my cooking skills…again!
Red curry has shrimp and fish additives. What would be a vegetarian alternate for that?
I bought red curry paste veggie style from supermarket as my children are vegietarians, just check label, I found that Thai red curry paste had fish in but red curry paste didn’t
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just made this soup, very easy, very tasty! Thanks!