Curried Butternut Squash Soup

As a lifelong meat and cheese eater (my favorite dinner growing up was Cheesy Ground Beef Skillet), learning to include more plant-based meals into my diet has been a learning experience for me. Truthfully, a vegan lunch meant bananas with peanut butter for me. Over the years, I’ve learned a lot, and now make everything from Chickpea Tomato Sauce to Cauliflower Chili with Quinoa to Sweet Potato Buddha Bowls.

And now I decided to put a Thai-inspired vegetarian spin on my classic Butternut Squash Soup. Many butternut squash soup recipes tend to be on the sweet side, with that sweetness only enhanced by adding spices like cinnamon and nutmeg. However, I’ve always preferred a more savory version, like my veggie-packed cheddar cheese soup. I don’t want my soup to taste like pie, and this soup fits the bill.

Why You’ll Love This Curried Butternut Squash Soup

• Bold flavors. Butternut squash simmered in coconut milk with a spike of lime and soy sauce. Thai red curry paste brings in the exotic flavor and a bit of warmth. However, the spice is not overwhelming since the natural sweetness of the squash balances it out.
• Smooth texture. The tender squash is pureed until it is rich and creamy, and a little peanut butter not only complements the Thai flair, but also adds to the smooth, luxurious texture.
• So wholesome. Butternut squash is a powerhouse of vitamins, minerals, fiber, and antioxidants. It is loaded with Vitamins A and C, and that orange color is a great indicator that it has high levels of beta-carotene. (source) Plus, the recipe is gluten free and vegan.

A steaming bowl of this Curry Butternut Squash Soup is so satisfying and comforting, and I know you’ll be making it over and over!

What You’ll Need

Here’s an overview of the ingredients to make this curried butternut squash soup recipe. I also give some pointers about the ingredients, followed by some helpful tips for preparing the soup. You’ll find the full amounts for each of the ingredients and the detailed instructions in the recipe card further down in the post.

• Coconut or olive oil.
• Onion. Roughly chop half of a medium onion.
• Butternut squash. You’ll need one large butternut squash, peeled and cubed.
• Garlic.
• Ginger. The flavor of fresh ginger is best in this recipe, but a pinch of dried ginger will be an acceptable substitute.
• Thai red curry paste. This is a blend of flavorful ingredients like chilis, garlic, ginger, lemongrass, and spices that are blended to form a paste. You can make your own with a Thai red curry paste recipe, or you can buy it from a brand such as Thai Kitchen, which is gluten free.
• Coconut milk. Use canned coconut milk, not the kind from a carton. Light coconut milk works fine to save calories. Full fat coconut milk will make it richer and thicker, so you may need to add a little more liquid at the end.
• Vegetable broth. If you aren’t looking to make this soup vegetarian, chicken broth can be used. And, while broth adds more flavor, water is fine too.
• Peanut butter. Use your favorite brand of creamy peanut butter.
• Soy sauce. If you need to make this gluten free, just be sure to use a brand that does not include wheat, or use tamari. Coconut aminos would also work, but you may need an extra pinch of salt.
• Lime. Just the juice.
• Salt and pepper. To taste.
• Optional garnishes. Taking inspiration from the soup ingredients, you can set aside a little of the coconut milk and drizzle it on top, give it an extra squeeze of lime, or sprinkle on some shredded coconut or chopped peanuts for texture.

Tips for Success

• Adjust for size. You’ll need a butternut that’s about 3 pounds. This does not have to be exact as you can always add more water or broth to adjust the thickness of the soup depending on the size of your squash.
• Peel the squash. Yes, you will need to peel your butternut squash because the skin is too tough that it won’t puree well. Chop off the top and bottom ends of the squash, and then peel lengthwise. Then cut off the bulb, halve it, and scrape out the seeds. Now cut the entire squash into large chunks.
• Make it easier to peel. You can also soften the squash by poking holes in the skin using a fork and then microwaving it for a couple of minutes before peeling and chopping.
• No need to thicken. One of the best things about butternut squash soup is that you don’t need anything else to thicken it. After you simmer the squash in whatever liquid you choose, it purees into a beautifully smooth texture. I always recommend cooking it in a little less liquid, then adding more after you puree it so that you can get the texture you enjoy.
• Use the right tools. An immersion blender allows you to puree the soup right in the pot without transferring it to a blender. This makes it easier, with less mess to clean up. You can also use a blender, just be careful while transferring and blending, venting out the steam and holding the lid on with a towel so you don’t get burned.

Storing and Reheating Leftover Soup

This is a wonderful soup to make if you meal prep lunches for the week. You can also double it if you want to save some for later.

• Fridge – Transfer the curried butternut squash soup to an airtight container or individual microwave-safe containers and store in the refrigerator. It will be good to eat for 4 to 5 days.
• Freezer – In a freezer-safe container, the soup can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat – You can microwave the curry butternut squash soup for a few minutes until it is steaming hot. This is best to do with individual servings. Or you can transfer it back into a pot and gently warm it over medium heat on the stove.