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5 from 3 votes

Thai Coconut Curry Butternut Squash Soup

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Thai
Servings: 6 -7
Author: Emily Clifton - Nerds with Knives


  • 2 tablespoons coconut or vegetable oil
  • 2 1/2 pounds 1kilo butternut or kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
  • 1 large yellow onion chopped
  • 4 large garlic cloves chopped
  • 2 inch piece fresh ginger grated
  • 2 - 3 tablespoons Thai red curry paste see note above about vegan brands of paste
  • 1/2 teaspoon coarse kosher salt more to taste
  • 1-2 tablespoons agave or honey, not vegan
  • 1 tablespoon fresh lime juice
  • 5 cups vegetable broth or chicken - not vegan, obviously (1liter)
  • 1 cup coconut milk save the rest of the can for drizzling (250ml)
  • Handful fresh mint or cilantro leaves chopped


  • Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. When the oil is shimmering, add onions and cook until soft and translucent (about 5-7 minutes). Add squash, garlic, ginger, curry paste, and salt. Stir to combine and cook for 1 minute, until garlic is fragrant. Add broth and bring to a boil, then reduce heat and simmer until squash is completely soft, about 20-25 minutes.
  • While soup is simmering, make Spiced Candied Peanuts (if using)
  • Blend soup well using a stick blender or, working in batches, transfer soup to a blender (do not fill blender more than halfway with hot liquid and use a kitchen towel to protect your hand from any escaping steam). Purée soup and add back to the pot. Add coconut milk and re-heat the soup until just hot, then stir in the lime juice and honey, and adjust the seasoning with salt. Ladle soup into individual bowls. Use a spoon to drizzle a bit coconut milk over each bowl. Top with Spiced Peanuts and a sprinkle of cilantro or mint.
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