If you’re on the hunt for a cozy, comforting soup that’s bursting with vibrant flavors, you’re going to love this Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe. It’s one of those dishes that feels indulgent yet wholesome at the same time, with just the right touch of spice and creaminess from the coconut milk. When I first tried this, I was amazed at how the sweetness of the squash blends so beautifully with aromatic Thai spices — trust me, your kitchen will smell like a tropical paradise while it simmers away!

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Why You’ll Love This Recipe

  • Rich, Complex Flavors: The blend of Thai red curry paste, ginger, and fish sauce creates a soup that’s anything but boring.
  • Creamy Yet Light: Coconut milk adds creaminess without heaviness—perfect if you’re looking for comfort food that doesn’t weigh you down.
  • Easy to Make in One Pot: Minimal prep and cleanup make this a weeknight winner that feels special.
  • Versatile and Customizable: You can adjust the spice level and garnishes to suit your taste or what you have on hand.
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 this …

Ingredients You’ll Need

These ingredients come together harmoniously to create the perfect balance of sweet, spicy, and savory notes. When shopping, I like to grab a fresh butternut squash and the best quality coconut milk I can find since it really makes a difference!

  • Vegetable oil: Use a neutral oil for sautéing the aromatics without overpowering flavors.
  • Yellow onions: They add a subtle sweetness and depth to the soup base.
  • Garlic: Roughly chopped to give bursts of savory goodness.
  • Fresh ginger: Fresh is best here for that zesty warmth and brightness.
  • Butternut squash: Pre-cut to save time or fresh if you prefer peeling and cubing yourself.
  • Carrots: They add extra sweetness and texture to the soup.
  • Chicken broth: Provides a savory liquid base—vegetable broth works well if you want a vegetarian option.
  • Fish sauce: A little goes a long way; it adds authentic umami flavor.
  • Sugar: Balances the spices and acidity.
  • Thai red curry paste: The star seasoning—start with less and add more to adjust heat.
  • Unsweetened coconut milk: Choose full fat for the richest texture and flavor.
  • Lime juice: Brightens the soup and adds a lovely tang.
  • Salt: For seasoning to taste.
  • Sriracha sauce: Great for drizzling on top for an extra kick.
  • Scallions: Thinly sliced for fresh, crisp garnish.
  • Salted peanuts: Roughly chopped for crunch and savory contrast.
  • Fresh cilantro: Adds herbal freshness as a finishing touch.
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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 Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe is. Over time, I’ve tried a few swaps and additions that really make it your own, so don’t be afraid to experiment!

  • Make it vegan: Swap chicken broth and fish sauce with vegetable broth and soy sauce or tamari; still packed with flavor and just as comforting.
  • Spice level: If you like it milder, start with just 1 tablespoon of curry paste and skip the Sriracha drizzle, then adjust next time.
  • Add protein: Toss in cooked shrimp, shredded chicken, or chickpeas for a heartier meal.
  • Seasonal twists: Try swapping carrots for sweet potatoes or add a bit of fresh baby spinach right before serving.

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

Step 1: Sauté your aromatics gently

Start by heating the vegetable oil over medium heat in a large soup pot. Add the chopped onions, garlic, and fresh ginger, then cook them slowly — about 6 to 8 minutes — stirring frequently. The goal is to soften them until they’re fragrant and translucent without letting them brown; this keeps the flavors bright and clean. If you notice browning, just lower the heat—it’s a detail that really elevates the overall taste.

Step 2: Build the soup base

Next, add your butternut squash cubes and carrot chunks to the pot. Pour in the chicken broth, fish sauce, sugar, and 2 tablespoons of Thai red curry paste. I like to give everything a good stir to make sure the paste fully dissolves and coats the veggies. Bring the mixture up to a boil, then reduce the heat and cover the pot. Let it simmer for about 20 minutes, or until the squash and carrots are tender enough to mash easily with a fork.

Step 3: Purée to silky perfection

When your veggies are perfectly cooked, it’s time to blend. I usually use my immersion blender right in the pot—it’s quick and easy! Blend until the soup is completely smooth and luscious. If you don’t have one, carefully transfer the soup in batches to a blender; just remember to vent the lid slightly to avoid steam buildup. Once smooth, stir in the coconut milk, lime juice, and salt.

Give it a gentle simmer for a few minutes to marry all the flavors. Taste it, then add the last tablespoon of curry paste if you want it spicier—this way you can customize the heat level perfectly.

Step 4: Garnish and serve

Ladle the soup into bowls, then drizzle with Sriracha for a little extra heat. I love topping it with sliced scallions, chopped salted peanuts, and fresh cilantro—it adds such a wonderful fresh crunch and brightness that contrast beautifully with the silky soup.

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

  • Use Fresh Ginger: Pre-grated ginger from a jar just doesn’t match fresh. I’ve learned fresh ginger brightens the whole soup with its zingy warmth.
  • Don’t Skimp on Simmer Time: Letting the veggies cook until melting soft ensures a creamy texture without needing cream.
  • Adjust Heat Gradually: I always start with less curry paste—adding more at the end lets you find your perfect spice balance.
  • Blend Carefully: When using a blender, cool the soup slightly and vent the lid to avoid surprises from hot steam explosions.

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 go for scallions because their gentle onion flavor keeps the soup fresh, plus salted peanuts add a salty crunch that feels really indulgent. Cilantro tops it off with a herbal pop that balances the spice and richness wonderfully. And if you like heat, a drizzle of Sriracha on each bowl is my favorite finishing move.

Side Dishes

This soup pairs beautifully with a simple jasmine rice or some warm, crusty bread to soak up all that delicious broth. For a light meal, I like a crisp cucumber salad on the side to refresh the palate. If I want to get a bit fancy, a side of steamed dumplings or spring rolls rounds it out perfectly.

Creative Ways to Present

For dinner parties, I’ve served this soup in little coconut shell bowls for that tropical vibe—your guests will be impressed! Another fun idea is to serve it as shooters topped with a peanut and cilantro sprinkle for an appetizer that packs a punch. And never underestimate the charm of a perfectly swirled coconut cream drizzle on top for visual appeal.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge. It stays fresh and flavorful for up to 4 days, which makes it a perfect candidate for meal prep. Just give it a stir before reheating as the coconut milk might settle on top.

Freezing

This soup freezes really well! I portion it out into freezer-safe containers and leave room for expansion. When you defrost it, the texture holds up without getting grainy, which isn’t always the case for coconut-based soups. Just thaw overnight in the fridge for best results.

Reheating

I reheat my leftovers gently on the stove over low heat, stirring often until warmed through. Microwaving works too, but stirring halfway through helps keep the texture smooth. If it thickened up in the fridge, adding a splash of broth or water helps loosen it up.

FAQs

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

    Absolutely! Just swap out the chicken broth for vegetable broth and substitute the fish sauce with soy sauce, tamari, or a vegan fish sauce alternative. The soup remains rich and flavorful while fitting a plant-based diet.

  2. How spicy is this soup? Can I control the heat?

    The heat level is very customizable here. Start with less Thai red curry paste—about 1 to 2 tablespoons—and add more after blending if you want more kick. The Sriracha drizzle adds extra spice at serving, so you can adjust according to your tolerance.

  3. Can I substitute butternut squash with another vegetable?

    Yes! Sweet potatoes, pumpkin, or even delicata squash work well and provide a similar sweet creaminess. Just adjust cooking times as needed based on the vegetable’s firmness.

  4. Do I need an immersion blender to make this soup?

    Not necessarily. While an immersion blender is super convenient for pureeing soups directly in the pot, you can also use a countertop blender. Just be sure to let the soup cool slightly and vent the blender lid to avoid steam buildup.

Final Thoughts

This Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe is one of those dishes I keep coming back to when I want something soothing yet exciting. It’s my go-to on chilly evenings when I crave warmth but don’t want to spend hours in the kitchen. The combination of creamy coconut with fragrant curry and fresh lime always feels like a little escape to a sunny beach, even if I’m bundled up at home. Give it a try—I’m sure it’ll become a favorite in your rotation, too!

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Thai-Inspired Butternut Squash Soup with Coconut Milk Recipe

5 from 97 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
Print Recipe

Description

This Thai-Inspired Butternut Squash Soup with Coconut Milk is a comforting and flavorful dish featuring tender butternut squash and carrots simmered in a fragrant broth infused with garlic, ginger, and Thai red curry paste. Finished with creamy coconut milk, a splash of lime juice, and topped with crunchy peanuts, scallions, and fresh cilantro, this soup delivers a perfect balance of sweet, spicy, and savory flavors ideal for a cozy meal.

Ingredients

Soup Base

  • 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

Finishing Ingredients & Garnishes

  • 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

Instructions

  1. Prepare the Aromatics: Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onions, garlic, and fresh ginger. Cook while stirring frequently until they soften but do not brown, about 6 to 8 minutes. Reduce heat if necessary to prevent browning and maintain flavor.
  2. Add Vegetables and Simmer: Stir in the butternut squash cubes, carrots, chicken broth, fish sauce, sugar, and 2 tablespoons of Thai red curry paste. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the vegetables are tender, about 20 minutes.
  3. Blend the Soup: Using a handheld immersion blender, purée the soup directly in the pot until smooth and silky. Alternatively, carefully cool the soup slightly and blend in batches using a regular blender, leaving the lid vent open to allow steam to escape safely.
  4. Finish the Soup: Stir in the unsweetened coconut milk, lime juice, and salt. If the coconut milk has solidified, use the immersion blender again to fully incorporate it. Return the soup to a gentle simmer and taste. Adjust the heat and flavor by adding the remaining tablespoon of Thai red curry paste if desired.
  5. Serve and Garnish: Ladle the soup into bowls. Drizzle each serving with Sriracha sauce for a spicy kick. Garnish with thinly sliced scallions, roughly chopped salted peanuts, and fresh cilantro. Serve with extra lime wedges on the side for added brightness.

Notes

  • This Thai-style butternut squash soup is pleasantly soothing and packed with layers of flavor from the red curry paste and fresh aromatics.
  • The soup balances sweetness from the squash and sugar with heat from curry and Sriracha, making it perfect for chilly days.
  • For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian-friendly fish sauce alternative or soy sauce.
  • Curry paste levels can be adjusted based on your preferred spice heat.
  • This soup stores well in the refrigerator for 3-4 days and freezes beautifully for up to 2 months.

Nutrition

  • Serving Size: 1 serving (approximately 1.5 cups)
  • Calories: 307 kcal
  • Sugar: 13 g
  • Sodium: 658 mg
  • Fat: 17 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 4 g
  • Protein: 8 g
  • Cholesterol: 6 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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