Name: Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil; 2 medium yellow onions, roughly chopped; 3 cloves garlic, very roughly chopped; 2 tablespoons roughly chopped fresh ginger (from a 2-inch (5-cm) knob); 2½ lb pre-cut butternut squash (or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed); 3 large carrots, cut into 1-inch cubes; 6 cups chicken broth; 1½ tablespoons fish sauce; 3 tablespoons sugar; 2 to 3 tablespoons Thai red curry paste; 1 14-oz (400-ml) can unsweetened coconut milk (preferably not low fat); Juice of half a lime (plus more limes for serving); ¼ teaspoon salt; Sriracha sauce, for drizzling; 4 scallions, thinly sliced; ¾ cup salted peanuts, roughly chopped; ⅓ cup chopped fresh cilantro

If you’re looking for a cozy, flavorful soup that dances with bold Thai flavors and comforting sweetness, then you absolutely need to try this Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe. I remember making this for the first time on a chilly evening and how that creamy, spicy blend instantly became a hit with everyone around the table. Trust me, this isn’t your average squash soup — it’s got that perfect balance of warm curry, zingy lime, and smooth coconut milk that makes it downright addicting.

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Why You’ll Love This Recipe

Rich, Layered Flavors: The combination of Thai curry paste, fish sauce, and fresh lime adds a complex, vibrant taste that’s never boring.
Creamy and Comforting: Coconut milk gives it that indulgent, smooth texture that feels like a warm hug in a bowl.
Easy to Make: With straightforward ingredients and simple steps, it’s perfect even if you’re new to Thai flavors.
Versatile and Crowd-Pleasing: Whether a weeknight dinner or special gathering, this soup consistently gets rave reviews.

The image shows a bowl of bright orange soup with a smooth texture, topped with chopped peanuts, chopped green herbs, and a drizzle of red sauce swirled partly on the surface. The bowl is white and sits on a dark plate, with a silver spoon resting on the plate next to it. In the background, there is a bottle of red hot sauce and a small white bowl filled with lime wedges. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients mesh together to create a soup bursting with savory, spicy, and sweet notes. I always recommend using fresh ginger and good-quality curry paste because those really elevate the flavor to something special. And don’t skimp on the coconut milk — full-fat works best for richness.

Vegetable oil: For sautéing the aromatics; a neutral oil works best.
Yellow onions: They add a sweet and slightly pungent base flavor when softened.
Garlic: Roughly chopped to release its aroma without overpowering the soup.
Fresh ginger: I use about a 2-inch knob — it gives a fresh, spicy warmth that’s essential here.
Butternut squash: I usually grab pre-cut to save time, but fresh cubed squash works great, too.
Carrots: Add subtle sweetness and help build soup body.
Chicken broth: The flavorful liquid base; you can substitute vegetable broth for a vegetarian twist.
Fish sauce: Adds umami and depth; just a little goes a long way.
Sugar: Balances the heat and acidity.
Thai red curry paste: The star spice blend that brings authentic Thai heat and flavor.
Unsweetened coconut milk: Provides creaminess and a subtly sweet, nutty flavor.
Lime juice: Adds brightness and a fresh tang that cuts through the richness.
Salt: Enhances all the flavors.
Sriracha sauce: Optional but fantastic for an extra spicy drizzle.
Scallions: I love the fresh, mild onion crunch they add as a garnish.
Salted peanuts: Bring a crunchy texture and salty contrast.
Fresh cilantro: Adds a vibrant herbal note that ties it all together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this soup is—once you’ve got the basics down, you can easily tweak it to suit your mood or dietary needs. Feel free to get creative and make it your own!

Make it vegetarian: Swap chicken broth for vegetable broth and omit the fish sauce or use a plant-based alternative. I did this for a friend and the soup stayed just as flavorful.
Add protein: Stir in cooked shrimp or shredded chicken for a heartier meal. I sometimes throw in leftover rotisserie chicken when I want a boost.
Adjust the heat: Tweak the amount of Thai red curry paste or Sriracha to make it milder or spicier depending on your taste buds.
Use different squash: Kabocha or pumpkin can easily replace butternut for a seasonal twist.

How to Make Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating the vegetable oil in a large pot over medium heat. Toss in the chopped onions, garlic, and fresh ginger, stirring frequently. You’ll want these softened but not browned—about 6 to 8 minutes is perfect. If it starts to brown too quickly, reduce the heat. This step is the foundation, and rushing it can throw off the whole flavor, so take your time here.

Step 2: Add Vegetables, Broth, and Seasonings

Next, add your butternut squash cubes and carrot chunks to the pot. Pour in the chicken broth, fish sauce, and sugar, stirring everything to combine. Then, spoon in 2 tablespoons of the Thai red curry paste. Don’t worry if it looks intense at first; it mellows as everything simmers. Bring the soup to a boil, then lower the heat, cover, and let it gently simmer for about 20 minutes or until the veggies are tender.

Step 3: Puree the Soup Until Silky

Once the squash and carrots are soft, it’s time to blend it up. I prefer using an immersion blender right in the pot—it’s quick and easy and leaves fewer dishes. Blend until smooth and silky. If you don’t have one, carefully transfer the soup in batches to a blender, making sure to leave a little vent open so steam can escape safely.

Step 4: Stir in Coconut Milk and Lime

After pureeing, stir in the unsweetened coconut milk, fresh lime juice, and salt to taste. If your coconut milk has solidified, use the immersion blender again to mix it in for a luxuriously creamy texture. Warm it back up gently and taste—add the remaining curry paste if you want it spicier.

Step 5: Serve with Tasty Toppings

Ladle your soup into bowls and add a drizzle of Sriracha for heat. Sprinkle thinly sliced scallions, crunchy chopped salted peanuts, and fresh cilantro over the top. These garnishes add delightful texture and freshness, making every spoonful more enjoyable.

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Pro Tips for Making Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe

Use Fresh Ginger: I learned that fresh ginger makes a huge difference; pre-ground just doesn’t give the same brightness and warmth.
Balance the Heat: Start with less curry paste and Sriracha, then add more after blending—you can always spice it up later, but you can’t dial back heat once it’s in.
Blend Safely and Smoothly: When using a blender, leave the lid vent open to avoid steam build-up and splashes, plus blend in batches to get a smooth texture.
Don’t Skip the Lime Juice: The fresh acidity brightens the soup and balances the richness, so don’t leave this out, even if you’re short on time.

How to Serve Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe

A white bowl filled with a bright orange soup forms the first layer, smooth in texture and topped with chopped green herbs and small bits of crushed peanuts scattered on the surface, adding texture and color. A swirl of deep red sauce is drizzled over one side of the soup. The bowl sits on a dark gray plate, with a silver spoon resting on the left side of the plate. In the background, there is a white bowl with green lime wedges and a blurred red sauce bottle standing upright. The entire scene is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with thinly sliced scallions for a fresh, mild onion flavor, crunchy salted peanuts for texture, and fresh cilantro for that classic Thai herbal brightness. A drizzle of Sriracha is my go-to for a little extra kick, but you can adjust to your spice preference. It really takes the soup from great to unforgettable.

Side Dishes

I usually serve this soup alongside a simple jasmine rice or some crusty bread to soak up all that delicious broth. Light Thai-style salads or steamed greens make excellent companions if you want a more complete meal. My family also loves pairing it with spring rolls or grilled chicken skewers for added protein.

Creative Ways to Present

For dinner parties or special occasions, I ladle the soup into small bowls or miniature pumpkins for a festive touch. Garnish with colorful herbs, crushed peanuts, and a tiny spoonful of Sriracha artfully drizzled. It instantly looks stunning and makes guests feel you’ve put extra love into the meal.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge and they keep well for up to 4 days. The flavors actually deepen overnight, so it’s a great make-ahead meal. Just give it a good stir before reheating to reincorporate the creaminess.

Freezing

This soup freezes wonderfully. I portion it into freezer-safe containers, leaving some room at the top for expansion. When thawed, the texture sometimes separates a bit due to the coconut milk, but simply whisking or blending it again fixes it beautifully.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent scorching. If it’s too thick, add a splash of broth or water to loosen it. Avoid boiling once coconut milk is added, as it can separate and change texture.

FAQs

Can I make this Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe vegan?

Absolutely! Just swap the chicken broth for vegetable broth and use a vegan fish sauce alternative or increase the lime juice slightly for extra tang. The soup will still have that rich, flavorful Thai essence.
What can I use instead of Thai red curry paste?

If you don’t have Thai red curry paste on hand, you could try red curry powder as a substitute, but the flavor won’t be as authentic or layered. Another option is to blend equal parts chili flakes, garlic, ginger, lemongrass, and a bit of cumin to mimic the paste. Still, for the best results, investing in quality curry paste is worth it!
Can I prepare this soup in advance?

Yes! This soup actually tastes even better the next day as the flavors meld together. Just reheat it gently on the stove and add fresh garnishes when serving.
How spicy is this Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe?

It has a gentle to moderate heat that you can easily control by adjusting the amount of curry paste and Sriracha. If you prefer mild, start with less and add more after tasting—it’s very forgiving.

Final Thoughts

I can’t recommend this Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe enough—it’s one of those meals that feels exotic yet comforting all at once. Every time I make it, my family gets excited to dive in, and friends ask for the recipe afterward. It’s perfect for when you want something that’s both healthy and indulgent, and that fills your kitchen with the most wonderful aromas. Give it a go next time you’re craving something warm and vibrant—you won’t regret it!