Thai Coconut Curry Butternut Squash Soup
Whether you are vegetarian or vegan all the time, do the Meatless Monday thing, abstain from meat on Fridays during Lent, or just want something delicious, #SundaySupper has a recipe for you with an entire menu of Meatless Meals. Take the classic butternut squash soup and add the exotic flavors of Asian cuisine and you get a new twist on a traditional comfort food with this rich and flavorful (and also vegan and gluten free) Thai Coconut Curry Butternut Squash Soup.
{Vegan} Thai Coconut Curry Butternut Squash Soup
I mentioned this ages and ages ago, but I was baptized and brought up Byzantine Catholic. All of the beliefs are the same as Roman Catholics (which is what most people are referring to when they just say “Catholic”), but some of the practices and traditions are a bit different. For us, Lent doesn’t start on Ash Wednesday, it actually start on Monday, and not only do we abstain from meat, but we also abstain from dairy on the first day of Lent and Good Friday. Other than shrimp (which I hated growing up), my family has never been the biggest seafood eaters, and we are most certainly not vegan. I grew up on meat and two sides or ground beefy-type casseroles and such, never beans or tofu or anything like that. If there was no meat, we most certainly had dairy – cheese ravioli, pizza, grilled cheese, pierogies with sour cream.
So for us the first day of Lent meant lots of Pop Tarts (surprisingly most varieties are dairy-free – weird), Campbell’s tomato soup, bananas with peanut butter, Jell-O, and for dinner, always Chinese takeout – shrimp or veggie fried rice or lo mein (and to be honest, for me it was white rice and soy sauce – I was a super picky kid). And the crazy part of it is that none of us really likes Chinese takeout.
My mom has stuck to this, never really branching out to explore other dairy-free seafood or vegan options. Honestly, she is kind of like a toddler when it comes to trying new foods, turning up her nose and letting out and ewwwww if she doesn’t like something, or thinks she won’t like it.
Luckily I have broadened my horizons in the meat- and dairy-free area – mushroom barley soup, lemon garlic shrimp and broccoli over brown rice, fish tacos with Mango Avocado Salsa. And this year, it was this Thai Coconut Curry Butternut Squash Soup. I can guarantee you that mom wouldn’t touch it (the words “Thai” and “curry” elicit an “ewwww”). And I can also guarantee you that she is totally missing out.
I’ve had the idea for this soup in my head for, I don’t know, a year and a half. Why I waited so long I’ll never know, because now I want to keep eating it. Mr. I Don’t Like Soup liked it, and The Bug and I ate it twice this week (the second time, The Hubby wasn’t home for dinner and the two of us polished it off). I’m willing to place bets even Baby Smiles would have eaten it, but I was a little hesitant to put curry in his baby belly just yet.
Butternut squash simmered in coconut milk and pureed makes it rich and creamy, peanut butter also adds to the smooth, luxurious texture, and Thai red curry paste brings in the exotic flavor and a bit of warmth, but not overwhelming spice since fit is balanced by the natural sweetness of the squash. A steaming bowl of Thai Coconut Curry Butternut Squash Soup is so satisfying and comforting. I know I’ll be making this over and over!
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Check out all of the other Meatless Eats from the #SundaySupper gang!
Do you have meatless meals once a week, occasionally, or are you always meatless?
- 1 tsp coconut or olive oil
- half of a medium onion chopped
- 1 large butternut squash peeled, seeded and cut into chunks
- 1 clove of garlic minched
- 1 tsp minced or grated fresh ginger
- 1/4 cup Thai red curry paste
- one can coconut milk I used light
- 1/4 cup peanut butter
- 2 Tbsp soy sauce or tamari
- salt & pepper
- water or vegetable broth if needed to adjust thickness
- In a large sauce pan, heat the oil over medium heat.
- Add the squash, onion, and a pinch of salt and pepper.
- Cook for about 5 minutes, or until the onion and squash are starting to get tender.
- Add the garlic, ginger, and curry paste, and saute for another minute or two, until fragrant.
- Add the coconut milk, cover, and bring to a simmer. Simmer for 20-25 minutes, or until squash is tender.
- Puree with an immersion blender, or in batches in a blender or food processor.
- Return soup to the pot, return to a simmer and stir in the peanut butter and soy sauce or tamari.
- If thicker than you desire, add water or vegetable broth to thin it out.
Adapted from Soul-Warming Butternut Squash Soup with Sage & Thyme
Enjoy!
If you love butternut squash, try these recipes…
 |  |  |
- Butternut Squash Gratin with Sage Pesto & Gorgonzola
- Butternut Squash & Cheddar Potatoes au Gratin
- Roasted Butternut Squash & Pomegranate Quinoa
And get some more great Meatless Menu ideas…
Salads, Soups, Stews and Starters
- Spicy Vegan Potato Salad by Killer Bunnies, Inc
- Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
- Olive Tapenade by MealDiva
- Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
- Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
- Potato Chickpea Stew by The Not So Cheesy Kitchen
- “Beef” Stew with Potato Cake Tops by Jane’s Adventures in Dinner
- Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings
“Meat”balls
- Teriyaki Quinoa “Meatballs” by The Foodie Patootie
- Black Bean “Meatballs” with Marinara by Foxes Love Lemons
- Spicy Vegetarian Meatballs by Mess Makes Food
Pastas, Pizzas and Casseroles
- Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
- Four Cheese and Spinach Stuffed Shells by Melanie Makes
- Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
- Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
- Deconstructed Vegan “Lasagna” by What Smells So Good?
- Ramen Stir Fry by Ninja Baking
- Roasted Red Pepper Lasagna by Cravings of a Lunatic
- Broccolini Macaroni and Cheese by Family Foodie
- Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
- Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
- Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
- Pasta Patate by Webicurean
- Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
- Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu
Burgers
- Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue’s Nutrition Buzz
- Garbanzo and Brown Rice Burgers by girlichef
- Tofu Burgers by Small Wallet, Big Appetite
Tacos & Everything Wrapped
- Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
- Mushroom & Poblano Tacos by La Cocina de Leslie
- Green Chile Enchiladas by Cookin’ Mimi
- Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
- Black Bean and Avocado Flautas by Supper for a Steal
- Black Bean Spinach Quinoa Burritos by Alida’s Kitchen
Other Main and Side Dishes
- Vegan, Gluten Free Breakfast Bars by Pies and Plots
- Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
- Mediterranean Tomato Tart by Magnolia Days
- Lentil Stuffed Peppers by Peanut Butter and Peppers
- Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
- Leek and Zucchini Tarte Tatin by Food Lust People Love
- Tofu and Peas Curry (Tofu Matar) by Soni’s Food
DON’T MISS OUT! MAKE SURE TO FOLLOW ME FOR YUMMY RECIPES!
The Ninja Baker says
So interesting to learn that dairy is given up for Lent by those of the Byzantine Catholic faith. That is a sacrifice!…Unless you’ve got someone’s special Thai Coconut Curry Soup =)
Brianne Izzo says
Only on the first day and Good Friday, but it still takes effort when you live on cheese and Greek yogurt like I do.
Manu says
WOW! What a fantastic recipe! I am bookmarking this, now that we are going into winter down here, I’d love to try it!
Brianne Izzo says
Thanks Manu. It is really good.
Melanie says
What a great spin on Butternut Squash Soup!
Brianne Izzo says
Gotta change it up sometimes!
Shaina says
OMG yet another fabulous vegetarian dish from you. I have leftover butternut squash and now I know exactly what I’ll be making 🙂
Brianne Izzo says
Thanks Shaina! Funny you say that, I think it’s easier to photograph vegetarian dishes since I usually have to wait till I have leftovers the next day, and meat doesn’t look so good then.
Jennifer @ Peanut Butter and Peppers says
Yum! Your soup is so me! I love butternut squash and all of the flavors you have going on in it, is perfect!!
Brianne Izzo says
That’s exactly what I thought – combined some of my favorites that I had never seen together before!
Alice // Hip Foodie Mom says
your Thai Coconut Curry Butternut Squash Soup looks fabulous! I can see myself and my family just diving into that! yum!!
Brianne Izzo says
Thanks Alice! Yes, I think it’s even a good one for the kids!
Liz says
This could be my new favorite squash soup! I adore Thai flavors and this must be a winner!
Brianne Izzo says
Gotta have a change from the traditional squash soup sometimes.
Lauren @ Healthy Delicious says
I’ve never heard of abstaining from dairy, but we always had to fast on Ash Wednesday and Good Friday… blech! This soup looks fantastic for any day of the week though!
Brianne Izzo says
Yep, I could eat this any night, too!
Roz says
As a Catholic, I will love enjoying this soup on Fridays during Lent. Anything with “Thai” in the name is guaranteed to be devoured by me . . . my second favorite cuisine after Italian! Thank you for sharing!
Brianne Izzo says
Thai and Italian are both wonderful cuisines for finding meatless inspiration.
Dorothy at Shockingly Delicious says
Silky soup…mmm…all those flavors. I can smell it over here!
Brianne Izzo says
It did have a wonderful aroma in the kitchen!
Jennifer says
Coconut curry and butternut squash — perfect combination…. this looks so yummy…:)
Brianne Izzo says
Thanks, it is really good together.
Hezzi-D says
Thai soups are so delicious! I can’t wait to try yours with butternut squash.
Brianne Izzo says
I actually have been on a kick with adding Thai flavors to soup! It is so good.
The Wimpy Vegetarian says
It’s always so interesting to me to learn how different faiths observe Lent. Thanks for sharing that with us! Your soup looks heavenly to me. I make a similar soup with carrots, but butternut squash would be so much better. Pinning!!
Brianne Izzo says
Ooh, I bet carrots would be interesting as well!
Renee says
So funny because my mom wouldn’t touch it either because of “Thai” and “curry”. That’s okay, it would be more for me. And what a beautiful color of this soup. It’s making me hungry just looking at it.
Brianne Izzo says
Oh those silly mothers! Thanks, I loved the bright orange too!
Bobbi's Kozy Kitchen says
WOW this looks and sounds so good! I have really been into Thai flavors lately so I will definitely have to give this a try!
Brianne Izzo says
It is a great way to get in lots of veggies!
Tammi @ Momma's Meals says
I’ve experimented with pureed soups all winter, I’m a pro now, this is a great dish! Love curry!
Cheryl says
I love just about anything with butternut squash. I’m not sure about curry, or anything too spicy. Is this very spicy? If it is, is there any way I can reduce the spice volume so that I can try it, it looks yummy. HUGS
Brianne Izzo says
I actually started with 1-2 tablespoons of the curry paste and thought it needed more. You can always step it up, but Thai curry is not so much spicy as just very flavorful. Try adding a little at a time.
Stacy says
I have a friend whose husband is Orthodox Catholic and they don’t eat meat or dairy for the whole 40 days. A few years ago she was in the hospital for surgery so a few of us volunteered to make meals for the family. Of course, it was lent! I know you won’t be surprised to hear how many vegetarian recipes include cheese, so that was a big challenge. But I persevered and found a few great recipes online – some I still make! – while researching what we could cook.
I love the flavors of your delicious, creamy soup, Brianne, and there’s a butternut squash in my vegetable bin calling its name!
Brianne Izzo says
Wow, for someone very NOT vegan, 40 days would be tough. That is so great that you helped out the family, despite the dietary challenges!
Sarah | Curious Cuisiniere says
I really want a big bowl of this soup right now! YUM!
Brianne Izzo says
Hehe, thanks!
Sarah says
This reminds me of the sweet potato one I made my mom. I’m pinning this for later nosh!
Brianne Izzo says
Oooh, sweet potato would be awesome!
Valerie says
This recipe looks so good and it’s so simple. i’m going to have to try and make this for dinner tonight 🙂
Brianne Izzo says
Hope you enjoy it!
Lori @ Foxes Love Lemons says
I have some Thai red curry paste I’ve been meaning to use up. I’m thinking this delish soup is the way to do it!
Brianne Izzo says
Give it a try!
Soni says
I love Thai food and this delicious soup is right up my alley 🙂 Love the butternut squash and can totally imagine the balance of flavors in this!
Brianne Izzo says
Thanks Soni, it does complement nicely!
Laura Hunter says
I love your thai twist to this classic dish. We love butternut squash soup so this is definitely going to be making an appearance at our table.
Brianne Izzo says
Thanks! Give it a try. I love butternut squash soup, but needed to shake it up a bit!
Lane @ Supper for a Steal says
Haha my mom is far from a picky eater, but one thing she won’t touch is curry. When we tell her we went to dinner and got Thai red curry for dinner we hear eww. She is convinced that all “curries” – Thai, Indian, everything have curry powder in them and therefore she hates them. One day we will change her mind…
Your soup looks delicious. I can’t wait to give it a try.
Brianne Izzo says
That’s my mom. She doesn’t realize all curries are different!
Cindys Recipes and Writings says
My daughter loves Thai flavors she would go crazy over this!
Brianne Izzo says
Thanks Cindy!
Anne @ Webicurean says
I make something similar that has an Indian spice spin …. it is SO good–can’t wait to try your version!
Brianne Izzo says
I was actually thinking of going with more of an Indian curry, but wanted to try the Thai version. I’ll have to try the Indian spices.
Courtney @ Neighborfood says
I recently made a similar soup with sweet potatoes, but I love that you added peanut butter! Fabulous idea! This looks so rich and filling. Perfect for a meatless meal.
Brianne Izzo says
The peanut butter adds a little rich texture. I have to try sweet potatoes. Someone else mentioned that.
Kimberly L. says
Very nice recipe, and quite tasty. I think it’s worth mentioning, however, that most store bought Thai curry pastes are not vegan… not even vegetarian. Many have shrimp paste in them, and vegans should seek out vegan brands, or make their own.
Brianne Izzo says
That is interesting to know. I used Thai Kitchen, which according to their website is vegan – http://www.thaikitchen.com/products/sauces-and-pastes/red-curry-paste.aspx