Thai Coconut Curry Butternut Squash Soup

Take the classic butternut squash soup and add exotic East Asian flavors for a new twist on a traditional comfort food.
Course Soup
Servings 6
Author Brianne @ Cupcakes & Kale Chips


  • 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.