Have you ever gotten to the airport only to find that your pilot has gone missing? Apparently that happens. I finally got out of Kansas City and caught a red-eye from Chicago to London (hello from Heathrow!). I only wish I’d been smart enough to pack basic toiletries and a change of clothes in my carry on. Here’s to hoping that my luggage meets me in Tel Aviv eventually.
I love how cultures collide in airports. Right now, I’m listening to a guy speak French into his iPhone while wearing a shirt that says “Brooklyn” across the front. I just accepted German chocolate from a friendly Jordanian and earlier walked by a group of chic Europeans (maybe Italians?) drinking Stella before noon. Then there’s the pink-faced stranger of unknown origin who’s snoring loudly a few seats over. Snoring is a universal language, n’est-ce pas?
This soup is a blend of origins, too. I don’t think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn’t resist seasoning it with red Thai curry paste like I did for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted coconut flakes. The soup is really creamy yet very light since it’s almost all butternut with just a swirl of coconut milk on top.
This soup isn’t so spicy that it won’t pair well with other foods. In fact, I think its colors and flavors would liven up a traditional Thanksgiving meal. This soup is part of Becky‘s #eatseasonal Thanksgiving potluck—check out Heidi’s roundup of our fresh Thanksgiving recipes over at Foodie Crush!
Watch How to Make Thai Curried Butternut Squash Soup
Le Creuset Cast Iron 3 1/2-Quart Round French Oven
Blendtec blender (makes outrageously creamy soups!)
Thai Curried Butternut Squash Soup
- Author:
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 6 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.
Ingredients
- 2 tablespoons coconut oil or olive oil
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red curry paste*
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
- 1 tablespoon fresh lime juice
- 4 cups (32 ounces) vegetable broth
- ½ cup full fat coconut milk for drizzling on top
- ½ cup large, unsweetened coconut flakes**
- Handful fresh cilantro leaves, chopped
Instructions
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
Notes
Recipe adapted from my creamy (vegan!) butternut squash linguine, How Sweet Eats’ similar soup and Simply Recipes.
If you love this recipe: You’ll also love my butternut chipotle chili and curried cauliflower soup.
*Where to buy Thai red curry paste: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand.
**Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Annika
I made this soup for a lighter dinner last evening and it was absolutely delicious. I did add a can of coconut milk at the same time as the vegetable broth. The soup has a lot of flavor from the seasonings and a little bit of a kick from the Thai red curry paste and red pepper flakes. So good and tasty. This is by far my new favorite butternut squash soup recipe and I’m looking forward to having the leftovers. Even my husband who is not a fan of anything vegetarian absolutely loved it!
Kate
Leftovers are so great, especially for soup. The flavors become more vibrant :) Thank you for sharing, Annika! If you would want to leave a star review, I would really appreciate it!
Joshua Britton
As the weather has cooled, well as much as it will here in the low country this time of year, I felt it was time to bring out the soups. I have always loved traditional Butternut Squash soup, and when I came across this interesting twist, I had to try it. Let me just say, this soup is amazing. So much so, my wife said that I have to make it for her mom when they come Thanksgiving week. That says it all. Her mother is one of the best Cajun cooks I have ever met. If my wife thinks highly enough to grace my mother in law with it, you KNOW it has to be good. Thank you so much for sharing. This has now found it’s place in my favorites recipe box. I cannot wait to try your Butternut Squash Chili. That will be my next endeavour!
★★★★★
Kate
Hooray! Thanks for the comment and review, Joshua. I think that is a great sign! Let me know what your mother-in-law thinks of it. Enjoy!
Annika
I had problems with the star review last week when I wrote my comment but hopefully it’ll work better today. I marked the five stars but somehow “it didn’t take” It’s definitely a five star recipe!
★★★★★
Kate
Thank you, Annika! I really appreciate it. Sorry you had trouble originally, but happy you came back to leave it!
Penny Steinberg
I just made your soup and my husband and I LOVED it! It had the perfect amount of spice and delicious blend of flavors. I happened to have on hand a bag of Dang brand toasted coconut chips- what a great addition of crunch and flavor. I pureed the soup with an immersion blender which made cleanup very easy and was also a time saver because I didn’t have to wait for the boiling pot of squash and broth to cool. Also, I did not add the coconut milk because I felt the soup was great without and why mess with perfection? I will definitely make this again and often.
★★★★★
Kate
Thank you so much for your review! I am happy it turned out so well for you, Penny :)
priyanka
the soup looks so creamy and tasty
★★★★
Kate
It is delicious! Thanks for the review :)
Al Cherry
I made this with two changes: I roasted the squash and I skipped the cumin since that (and coriander really) don’t strike me as flavors typical in Thai food. My brand of red curry paste is quite spicy so I didn’t add more red pepper. Thanks for the jumping off point. I’d definitely make this again.
★★★★
Kate
Thanks for sharing your variation, Al! I appreciate the review.
jill
Hi – my daughter lives in Bangkok and on our return from our hot break in December to cold, grey UK in January I found your recipe for this soup – it is fabulous……a hit with hubby and it has warmed us up no end. Thank you – it is going in the family favourites…
jill
★★★★★
Kate
Wonderful! Thank you, Jill for the review.
Ellen
This dish is amazingly good! I served with Forbidden Black Rice, adding a rich, nutty taste to the curry. Made it twice since the holidays! If too spicy, simply add Greek yogurt to tone it down.
★★★★★
Kate
Thank you, Ellen for sharing!
Carol
My mother-in-law handed me a squash she had grown and told me to make curried Thai soup with it. I chose your recipe – boy was it good!! I will def make this again.
★★★★★
Kate
Great to hear! Thank you, Carol for taking the time to comment and provide a review.
holly m kiper
This soup was delicious!! It came together easily, and is on our menu rotation now. Thank you!
★★★★★
Kate
Wonderful! Thank you, Holly.
Brianne
I rarely remake recipes or at least don’t remake them often, but I’ve made this soup 3 times in the past month. It’s THAT good. The curried sweet potato-carrot soup is fabulous too and I also love your Buddha bowls with carrot-ginger dressing. My husband and I both eat some meat but have been moving towards a more plant-based diet. Your recipes are so flavorful and delicious that it’s been much easier than we expected!
Kate
I’m glad this one has been on repeat, Brianne! It’s great for sure. Thanks for sharing. If you would want to leave a star review on this one, and the others, I would really appreciate it!
Kelsey
Amazing! I used a whole butternut squash, it was about 8 cups of large 2” cubes,and I added 1Tb of fish sauce at the end.
Kate
Thanks for sharing, Kelsey!
Denise
I just returned this recipe in an effort to clear out a bag of frozen butternut squash before spring produce hits. I found that it needed a bit of sweetness to finish and added in some coconut sugar, loved it.
★★★★
Kate
Sounds like a great way to make it your own, Denise! Thanks for the review.
Joan
So delicious and easy to make. LOVE this soup.
★★★★★
Joan
PS: Oh, and the butternut squash I used was from last October’s harvest from the one plant I’d seeded. I was so inspired by this recipe that the next day I went out and planted 6 butternut squash plants. I’m hoping for a bumper crop just for this recipe.
★★★★★
Kate
I’m glad you love it, Joan! Thanks for your review.
Ali
Absolutely loved this recipe! The lime juice and toasted coconut flakes brought the flavors out so wonderfully. Excited to try more of your recipes!
Kate
Let me know what you think as you try other recipes!
Christy
My most favorite soup I have made to date! Only reason I gave it 4 stars was because I made changes to it to suit my taste…but the soup itself is AMAZING!!!
Alterations from original recipe: I baked the squash ahead of time with olive oil, salt and pepper. I used a whole can of coconut milk. I also added grated ginger. I was heavy handed with the red curry sauce! I also add in raw shrimp about 10 minutes prior to serving so it can cook through. We also spooned the soup over brown jasmine rice. YUUUUMMMMMMMYY
★★★★
Kate
Thank you for sharing, Christy!
Lia
Way too spicy, even with just the 2 T red curry paste.
★
Kate
I’m sorry you felt that way, Lia.
Denise Pauline Greene
I made the soup. Way to Runny Not as creamy as I thought it would be. I followed the recipe exactly. Could it be my blender does that make a difference?
★
Kate
I’m sorry to hear that! That could be. Or you might need to blend it longer.
Janice Clayton
Hi Kate! This is an old recipe and I’m not sure if you check the comments on these, but I wanted to tell you that I made it tonight, and it was SO GOOD! I have your cookbook and have made many recipes from your site, and I can honestly say that I’ve never made anything that isn’t absolutely delicious. I became (mostly) vegetarian 8 months ago (I still eat fish/shrimp once or twice a week), and you were a large part of making that transition extremely easy for me. Thank you!!
★★★★★
Kate
Thank you for sharing, Janice! I’m glad you love this one!
Melanie
Thank you so much. Such a great recipe. I. Found it and made it for my vegetarian friend when I was visiting San Diego to settle my daughter from London. I live in Spain. It was such a hit, her husband requested it above their thanksgiving traditional soup. Now I’m home, my husband is trying out his cooking skills as I shout your recipe from the bedroom……. What a special experience
Kate
That sounds like a great time! Thanks so much for sharing, Melanie.
Rachel B
This is my favorite butternut squash recipe of all time. I drizzle balsamic glaze on top of mine, it’s incredible!
★★★★★
Rachel B
Oops! I meant to post this on your classic Butternt Squash soup recipe. I bet this one’s incredible, too! ☺️
Kate
I’m really happy to hear! Thanks for sharing!
Andrea048
I made it today for dinner, it was delicious. I skipped the coconut milk and flakes, still yummy. ❤
★★★★★
Kate
I’m glad you still liked it without the coconut milk. Thanks for the review!
Maggie Young
My favorite soup! It’s seriously delicious! I’m taking for lunches so I just went ahead and blended the coconut milk into the soup instead of adding it after. So delicious! Thank you!
Kate
I’m so glad it’s your favorite, Maggie!
Cristin
Love this soup! Has anyone tried to freeze it?
Kate
I’m glad you loved it! I would recommend searching the comments to see what readers recommend. It should freeze ok, although I haven’t tried it.
Brianne
This is so delicious. It’s full of flavor and easy to make— a favorite in our house.
I often use frozen squash that I add with the broth (after sautéing onions) to save the time and effort of peeling and dicing.
★★★★★
Kate
Thanks for sharing your tip, Brianne! I’m glad you love it.
Randy
Excellent recipe I have made many times and always great. I did make a few tweaks. I roast the squash with some extra spices and add some pumpkin pie spice. Removed the actual coconut from the soup and substituted a can of coconut milk in its place.( did not care for the chewy coconut)
★★★★★
Kate
Thank you for sharing your version, Randy! I appreciate the review.
Brenda
Modifications I made: I used a large shallot, 1/2 a med. sized sweet yellow onion, fresh ginger- about 1 tsp., a full can of lowfat Trader Joes coconut milk, I roasted butternut squash after drizzing EVOO and ground salt/parsley, shallot and cooking at 425 for 30 minutes, and 4 cups better than bouillion/organic/vegetarian with filtered h20; 1 TSP turmeric.
Mine has a lot of kick from the fresh ginger and 4 ginormous garlic cloves. It feels super rich and healthy… which is why I added the extra aromatics, etc. I’ll eat it with a cherry/almond/blue mediterranean Costco salad… super satisfying, healthy and on my fav recipes list now!! I plan to try several recipes from your website…. so glad I searched for a butternut squash soup recipe online and found yours and the website… will share with friends …. great find!!
Kate
Thank you for sharing, Brenda!
Brenda
At this very moment, I’m making the carrot sweet potato thai soupI Tomorrow it is the broccoli salad and the red curried vegetables!! Love the awesome recipes on this site!!!
★★★★★
Taylor
This soup is just so perfect. The lime really brings it to life, and I love the addition of the coconut milk at the end. I know I am late to the party, but I am so happy to have found your site, so many great recipes!
★★★★★
Kate
Never late to the party for me! :) Thanks for your feedback, Taylor. I’m happy to hear you are enjoying the recipes.
Chelsea
My family and I love, love, love this recipe! Thank you so much for sharing! :)
★★★★★
Kate
You’re welcome, Chelsea! Thanks for your review!
Kavita
This is my favourite soup recipe ever!!!!
★★★★★
Kate
Love to hear that! Thanks for your review, Kavita!
Shanti
Absolutely loved this! So flavorful and healthy. I added a couple carrots because I had them. The only difficult part for me was cutting the butternut squash. :) otherwise this is a super simple recipe bursting with flavor!!! Thanks
★★★★★
Kate
Cutting squash can be challenging! Thanks for your review, Shanti.
Namcy
Costco sells 2lbs already cut up organic Butternut squash
Allie
I have made this dozens of times. It is by far one of my favorite recipes; I never get sick of it!! I love the creamy soup with the kick of spice. I didn’t get to make it last fall/winter due to a kitchen remodel and I just made it for the first time again this week. I am so happy to have it back, it was even better than I remembered.
★★★★★
Anne Watkins
Hi I’m going to make this but need to know if I can freeze it and reheat when I serve it? It looks delicious!
Thank you,
Anne
Lori
Yes, it freezes very nicely. But leave out the last minute additions of lime juice & coconut milk and the garnishes. Additions can be added after heating & garnishes before eating. Be sure to stir it well as the soup seperates when freezing.
I’ve made this many times now and love it! I tend to add more red curry paste for me, less if I’m sharing.
★★★★★
Jeida
This is such an awesome dish! It’s light, but packs a whole lot of flavor. I enjoy spice so I added a little more chili paste. I had it for dinner with some crusty bread– perfect for a rainy day! Next time I think I’ll add some noodles to this for a play on ramen. Thanks for sharing!
★★★★★
Barbara
I have some *green* curry paste.
Any reason not to try that in this recipe?
Kate
It offers a different flavor. I would be interested in what you think!
Suzanne
I’ve made a green Thai curry Squash soup in the past – delicious. Made essentially the same as this, for the green curry, you may want to add more coconut milk and some Thai basil.
Jenny
This soup was amazing! I used a little less curry (1.5 Tbsp) and skipped the red pepper flakes since I have a toddler I was feeding. I didn’t have the coconut flakes on hand so I can’t wait to try it with that next time. I also opted for olive oil. Definitely keeping this recipe in the rotation!
★★★★★
Kate
I’m glad you loved it and were able to make it work with your little one, too! I appreciate your review, Jenny.
Kim
Just made this and it’s so good! I added almost an entire can of coconut milk too and it’s delicious! Love that I can play with the level of heat, and also added some kale for a little more green.. perfect for these chilly winter evenings.
★★★★★
Preethi Gudivada
The soup was delicious. It was a simple, quick soup with so much flavor.
★★★★★
Sarah
So delicious – spicy and wonderful! I used an immersion blender and lots of red pepper flakes, and I added the coconut milk in with the broth rather than swirling it through at the end. Not at all difficult to make and mostly hands off once the chopping is complete. I will definitely make again. Thanks, Kate! (And Cookie)
★★★★★
Kate
You’re welcome, Sarah! I’m glad your immersion blender worked so well.
Sarah Carroll
This is the first Cookie and Kate recipe that I haven’t absolutely loved, I’m sorry! I think the brand of curry probably makes a big difference. I’m kind of a Thai food fanatic and so I would not use Thai Kitchen curry paste for my recipes because it doesn’t taste authentic, in my opinion. I always use one of two brands that I get from an Asian market. I used Maesri in this recipe and it didn’t work well at all. I should have seen that coming, because grocery store brands like Thai Kitchen are so subdued compared to the more authentic curry pastes, and so I should have maybe used only a tablespoon of the Maesri paste. I think the relative blandness of the Thai Kitchen paste is what this recipe needs. The curry flavor in my soup was completely overpowering and not balanced enough. Stronger curry pastes like Maesri really need more creaminess to balance them out, I think. I added a can of coconut milk to the soup and it helped, but still it wasn’t great because then it just tasted like an inferior version of red curry sauce. (Actually, I might toss in some veggies and serve it over rice – that could be good!) The other reason the type of curry paste used matters is because some curry pastes (like Maesri) already include cumin and coriander, so the addition of more of those spices is overkill, especially because I ground my own cumin powder from seeds and it was really fresh and strong. In the end, I can see this soup being really good with some more subtle kinds of red curry paste, or with maybe 1 tablespoon of a stronger tasting paste like measri. Hope this review helps others.
★★★
Kate
Bummer, Sarah! I appreciate your feedback. Yes, the curry you use can impact your results. Thank you for your detail!
Linda
This soup is really, really good. Really. I used 3 T. of the curry paste and it was the perfect kick. I did not have shaved coconut on hand so I made the tamari slivered almonds from another C & K soup recipe to use as a topping. So good!
★★★★★
Pat
SUCH A DELICIOUS RECIPE!! I even messed up and forgot to sautee the squash with the onions and just added it in after the broth and it still came out well. I used a 3 lb squash so I added a bit more of all the spices and the whole jar of curry paste. It’s seriously so good and so simple to make!
★★★★★
Kate
I’m glad to hear that, Pat!
Jenn Gannon
Hello! I’ll be making this soup again for the 2nd time. Can you suggest something to serve with it besides salad? I’m hoping to pair it with a plant protein…
★★★★★
Kate
Hi Jen! You could serve with my crispy tofu?
Nancy
Soup was delicious!! I did add some garam masala and grated ginger root, plus a whole can of coconut cream after the squash was done, but before blending. Your recipe is so good with all the flavors! Thank you for sharing!!
★★★★★
Lillian
I made this a week ago and had so much leftover. I was sick of eating soup so I decided to use it for a sauce with gnocchi. I just sautéed a little garlic in butter with the gnocchi and poured it on top with a little flat leaf parsley and a squeeze of lemon. A good way to repurpose leftovers!
★★★★★
Grace
Butternut squash soup is one of my favorites and I think this is my new favorite butternut squash soup!
I followed the recipe as written and I feel like it is seasoned perfectly. I can’t wait to have this soup for leftovers this week!
★★★★★
Amy
Delicious! I’m home with an extremely picky eater and he loved it. (No small feat!). Many thanks for another flavorful and satisfying soup recipe–I know I’ll be making it again soon.
★★★★★
Asako
SOOO GOOOOOOOD <3 I just blended the coconut milk and cilantro into the soup. Also did not have any coconut flakes. Not as cute for presentation, but great for a week of meal prep!
★★★★★
Kate
I’m glad you love it, Asako!
elizabeth
Five stars!!!! This soup is sooo creamy, spicy, and delicious!
★★★★★
Leah Lowry
One of my favorites!!
Has anyone tried freezing this recipe?
★★★★★
Kate
Hi Leah! This should freeze well. Let me know if you try it!
Crystal
This soup is amazing! It has so much flavor. I didn’t have coconut or cilantro to garnish. I used an immersion blender and added the coconut milk after blending rather than garnishing on top. I might omit the red pepper flakes next time as it was a tad spicy.
Kelly
Hello Cookie & Kate, I often make your amazing regular butternut squash soup but tried this recipe today. I used it as a basic framework and then went a bit rogue with it — adding some leftover roasted sweet potato, zucchini, fish sauce, fresh ginger and kale that needed to be used up. But it is sooo good! I’ll definitely be making it again and again. I’m really thankful for people like you, providing healthy, delicious recipes to brighten up our table. Thank you so much! xoxo
★★★★★
Achan
Made this soup for dinner tonight. I added roasted red and bellow bell peppers because I needed to use them up. The flavors are delicious and the spice is spot on. Thank you!
★★★★★
Sabrina
Just made this today, was amazing! Husband liked it too, and we love the heat from the chili flakes.
★★★★★
Julia
This has to be one of the most delicious soups I have ever had. Hubs and I are obsessed with this recipe. We sometimes use green curry paste if that’s what’s already open, and it’s just as good.
★★★★★
Rachael
Absolutely incredible soup, and if you have/want red curry paste, then panaeng curry paste is also amazing!!
★★★★★
Tish
I’m wondering if you’ve ever made this in a crockpot.
Kate
Hi Tish! I haven’t, sorry. If you do, be sure to report back.
Tish
I had posted an earlier question about making it in a crockpot. I didn’t see a response, but that’s what I did. I made 1 1/2 recipe – 6 cups broth. I just put everything in the crockpot (except lime juice and coconut milk). Used immersion blender right in the crock pot. It was delicious! My husband and son agreed. Will definitely make it again. Thanks.
★★★★★
Kate
Hi Tish! I’m sorry that you didn’t get a response. I try to respond to as much as I can. I haven’t made it in a crockpot, so thank you for sharing what you did!
Marissa
Made this tonight – loved it! I like things on the spicier/more flavorful side so I added the entire jar of curry paste as well as a bunch of cayenne. Super yummy!
★★★★★
Carol costello
I made this soup exactly as the recipe read it was amazing really satisfying but decadent also loved it
Thankyou
★★★★★
Kate
You’re welcome, Carol! I appreciate your review.
Jane Saracino
Thanks for this wonderful recipe. The only changes I made was added some grated ginger and I didn’t have fresh limes so used dried limes and leaves at the end. Amazing soup!!!
★★★★★
Kate
You’re welcome! I’m happy you enjoyed it, Jane.
ST
Hi, I am planning to use this as a base recipe for a mixed squash soup – pumpkin, acorn and delicata squash. If I wanted to roast them first, would that work? And should I change anything else?
Kate
Hi, That sounds like an interesting combination. They likely all have different roasting times since they vary. I’m not sure what to change without trying it myself, sorry!
ST
I made it it pumpkin, delicata, and acorn squash. I didn’t end up roasting them. It was delicious, but my red curry paste must have been very spicy, because this had a kick! I ended up adding a can of coconut milk to the entire soup, which toned the heat down a bit. I would make it again, but I’ll reduce the amount of curry paste. Great recipe.
★★★★
Nicola
Another winner! Sometimes the usual butternut squash soup gets a bit boring and this definitely kicks it up a notch.
★★★★★
Emily
Delicious! We make this recipe often. I sometimes double it, adding some carrot and sweet potato. Thanks for sharing!
★★★★★
Jan
Easy and absolutely delicious. I cut the curry paste in half and just mixed the coconut milk in after processing. So good and will be a go-to! Lots you could do to vary it.
★★★★★
Mashie A
It’s pretty good! First time making soup ever! I added extra salt because I’m a salt fiend!
★★★★★
Aliya
Would this soup freeze well after adding the coconut milk?
Kate
Hi! It may separate, but should be ok if rewarmed.
Irene Jaffa
Thank you so much, you are probably correct. I appreciate your input. Irene
Aliya
Made this soup this afternoon to carry me through the cold Canadian week, and it’s delicious!! Instead of drizzling the coconut milk on top, I mixed it into the soup and blended it some more. Enjoyed it with some garlic bread :)
★★★★★
Kate
A great soup for the winter! Thank you for your review, Aliya.
Irene Jaffa
Kate, I was so excited to make this recipe, however, are you sure you wanted 2-3 Tablespoons of the Red Curry Paste added into the recipe? We absolutely loveeverything as spicy as possible. However I kept adding more and more broth to calm this dish down. We could hardly eat it until we got to 8 cups of broth. I used Sambal Oelek brand of Fresh ground chili paste and only used one Tablespoon, I wonder if you planned 2-3 teaspoons and this was a typo? I followed the recipe exactly. Anyway, I plan to try again and use a lot less chili paste and see what happens. I will write to you at that time. But if you have a chance, please answer my question. Thank you in advance. Irene
★★★★
Kate
Hi Irene, it could be the spice level of your curry. I used the Thai Red curry. That could be the issues.
Amanda
Hi Kate. This looks delicious! Would you say the coconut milk is essential to the recipe? If so, could you recommend a substitute? I’m trying to avoid coconut milk due to the high fat content. Thanks!
Kate
Hi! I think it really adds to this soup to make it what it is. You can try a light coconut milk or a cream of some sort.
Noelle
Hello, I work for Wine LALA, which is a wine education and lifestyle site. We are going to feature this recipe on our page, but will of course give credit!! We love your recipes and beautiful photography and have recommended your dishes in the past. Thank you so much for focusing on healthy, beautiful, vitamin packed food!
★★★★★
Joshua
Another show stopper! You always come through, every time. I would not change a thing about this recipe. I swear, I must have recommended your blog 50 times by now. I love your food and your style. Keep up the solid work.
★★★★★
Kate
Thank you, Joshua! Thank you for your review. I appreciate you sharing my blog with others.
Mireille Fiola-Hein
This soup is delicious! Thai food can be quite time consuming to prepare. This is a really quick version that has authentic Thai flavours. Perfect for a weeknight meal! I am sharing your post with many of my family who love Thai food.
I added one kefir lime leaf to the soup as it was simmering, removing it before blending the soup, and I added more coconut milk. ;)
★★★★★
Felecia
Does this work in the instant pot?
Kate
Hi Felicia, sorry I haven’t tried it.
Bonna
This is my go to butternut squash soup recipe. I could eat the whole pot in one serving. Lol. It’s filling, soothing, spices can be easily adjusted to taste. I serve it with a Greek yogurtand lime juice creams. Yummy!
★★★★★
Kate
That’s wonderful, Bonna! Thank you for your review.
Diana Holden
The soup was absolutely amazing. I made it very spicy because that’s the way we like everything! I never much cared for butternut squash soup I have always found it to sweet but this was not there is no added sugar, no sweetened coconut milk just an amazing recipe!
★★★★★
Lani
We have had a cold snap here in South Africa and I wanted a soup with a difference. This soup was perfect. So much flavour and that extra kick with the Thai curry paste and chilli flakes makes it one of my favourites to cook for the family. Thanks for another amazing recipe :-)
★★★★★
Kate
Thank you for sharing, Lani! I’m glad you liked it.
Asako
I just made a batch of this and a batch of Curried Lentil Soup (https://cookieandkate.com/curried-red-lentil-soup-with-dried-cherries-and-cilantro/) in the same pot and just blitzed it all up. Highly recommend.
★★★★★
tess
How would you modify this recipe to use with a slow cooker?
Kate
I haven’t tried it in a slow cooker, sorry!
Becky
This soup is truly my new favorite fall soup! I love the combination of flavors and like that I can eat a lot of it without feeling guilty since Halloween candy already does that…. Thanks for another great recipe!
★★★★★
Kathie Khederian
This looks excellent, my spouse is not a heat person. I suspect I can reduce the red curry paste, but would I sacrifice flavor? what if I used green curry paste instead? Or is that a totallyndifferent flavor profile?
Kate
Hi! Yes, you can reduce the amount of curry paste. Let me know what you think!
Meg
This is one of my favorite go to fall recipes. I always add extra curry paste (Thai kitchen). I also just cook the coconut milk into the broth.
Don’t skip out in the lime- it totally makes this soup!
★★★★★
Sarah
YUMMMMMMMM!!!!!!!
Used a kombucha squash that I had left over from a Thanksgiving arrangement and it would amazing!!! Only change I made was to add the whole can of coconut milk with the broth, next time I think that I will add a jalapeño to the mix, bring on the heat!
★★★★★
Kate
Thank you for sharing, Sarah!
Aaron Quinn
this was an absolutely amazing recipe. WOW.
smiles for miles. the flavor blend is perfect in every way. We will def be making this every year.
★★★★★
Christine Bassett
I just got your new cookbook for Christmas! Just love it. I have been using your wonderful recipes for some time. Keep cooking, thanks for your blog.
Chris
Kate
I love that! I hope you enjoy it.
Kinnari Shah
I made this soup using Ma ploy Thai red curry paste, one apple , carrots and your ingredients and it turned out just fantastic.
Thanks for this idea inspiration. We have lived in Thailand few years and we all Thai food and this is perfect fusion
★★★★★
Kate
I’m glad you were inspired, Kinnari!
Aliya
Would this work if i used frozen butternut?
Kate
Hi, you will want to thaw it first. Let me know what you think!
Charlene Ebbs
i made this for a group of ladies having lunch after a board meeting. I used chicken stock because I always have homemade stock on hand and I used the juice from three limes because I like the lime flavor. As others did – I added ginger and just a bit of sugar. The ladies liked it and requested your recipe. Charlene
★★★★★
Kristi
Delicious soup! My husband is not a fan of butternut soups but he made several comments during our meal about how tasty the soup was. He even said I should make it again! AMAZING!!! Thanks for the recipe!
★★★★★
Kate
That’s great to hear that he enjoyed it too, Kristi! Thank you for your review.
pam
Absolutely my favorite soup I’ve made! I wanted a butternut squash soup a little different with a kick and this is perfect. Helps that I love the red curry. I added 1/2 can of coconut milk with broth and none when serving, I’ve made other soups of yours, vegetable curry lentil, loved it. Thank you for this one!
★★★★★
Kate
You’re welcome, Pam! I appreciate your review.
Shanna
Long time lurker, first time commenter. I made a version of this in my Instant Pot. Subbed some carrots for some of the butternut squash as I didn’t have enough, used some masaman curry paste (as that is what I had on hand) and added a full can of coconut milk at the same time as the lime, post blending. So tasty and my partner, who doesn’t love veggies that much, was a huge fan. Lower capacity use than the Dutch oven and beyond delicious. Thank you!
★★★★★
Greg
Love this recipe, make it over and over. For me, it’s easier to bake the squash before peeling (375 1 hr ish), add it after onions and garlic are sautéed. I also cook the onions first, until they start to brown for a bit for extra savory essence.
★★★★★
Kate
Thank you for sharing how you made this soup, Greg! I’m glad you loved it.
Adele
I made the soup exactly as written. I used 2 tablespoons of Blue Dragon Thai Red Curry paste which I found quite spicy. Next time I will use Thai Kitchen curry paste which I find a lot less spicy or if using the Blue Dragon paste I’ll only use one tablespoon. The soup was good and I’ll be adding it to my rotation.
★★★★★
Libby
This turned out just great. Really liked the red Thai curry paste with the cumin and coriander. I didn’t have any veggie stock but it was fine with water. Great on a chilly day.
★★★★★
Kate
Great to hear, Libby! I appreciate you taking the time to review.
Peggy
I have made this recipe several times and it remains a favorite. I will say, though, that 2-3 tablespoons of red curry paste is A LOT! I used 3-4 teaspoons and it was quite hot — I added more broth and a sweet potato (no more squash) to calm it down but it was still very spicy. I would start with a couple of teaspoons and taste before adding more. It may be that different brands of red curry paste are stronger than others. Still delicious, though.
★★★★★