Curried Butternut Squash Soup Recipe
This Curried Butternut Squash Soup is MEGA creamy without any heavy cream, mega healthy and mega flavorful! It is infused with red curry, ginger, garlic coconut milk, and sriracha – the layers of flavor are SO comforting and positively ADDICTING!  This will easily be the best butternut squash soup recipe you have ever tried!
Servings Prep Time
6-8 20minutes
Cook Time
Servings Prep Time
6-8 20minutes
Cook Time
Curried Butternut Squash Soup
Thai Butternut Squash Soup
  • 3tablespoons coconut oil(may substitute olive oil)
  • 1 sweet onion, diced
  • 2-4tablespoons red curry pastesee note
  • 1/4teaspoon red pepper flakes(optional)
  • 1tablespoon freshly grated ginger
  • 8 garlic cloves, minced
  • 3cups uncooked butternut squashpeeled, cut into 1”cubes, seeds separated
  • 1 large sweet potatopeeled, cut into 1”cubes
  • 3 medium carrotspeeled and chopped
  • 4cups low sodium chicken or vegetable stock
  • 1teaspoon salt
  • 1/2teaspoon pepper
  • 114 oz. can quality coconut milk(I like Chakoah)
  • 2tablespoons fish sauce
  • 1tablespoon dried basil
  • 2tablespoons lime juice
  • Sriracha/Asian hot chili sauce to taste(optional)
Honey Sriracha Butternut Squash Seeds
  • Reserved butternut squash seeds
  • 1tablespoon honey
  • 1/2teaspoon coconut oil
  • 1/2teaspoon Sriracha/ Asian hot chili sauce
  • 1/2teaspoon salt
  • 1/4teaspoon ground cumin
  • Freshly squeezed lime juice
  • 1cup roasted peanuts, chopped (a must! unless you’re allergic)
  • 1/2cup cilantro, roughly chopped(optional)
  1. Preheat oven to 300 degrees. Line a baking tray with a slip mat, parchment paper or foil sprayed with non-stick cooking spray. Rinse squash seeds and pat dry. In a small bowl, whisk together “seed ingredients;” add seeds and stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for 25-30 minutes (or longer) depending on how “crunchy” you like your seeds.
  2. Meanwhile, melt coconut oil in a large sauté pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add, onions and sauté until onions are soft, about 3 – 5 minutes. Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions; saute for 3 minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, cover, then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft.
  3. Meanwhile, dry roast peanuts (even if they are already “dry roasted”) in a medium skillet over medium heat, stirring occasionally until golden. Transfer to you food processor or blender and rough chop. Transfer to a bowl or plate.
  4. Once vegetables are soft, turn off the heat and get out a second pot (large enough to hold soup). Pour half of the vegetable mixture into blender/food processor. Puree until soup is smooth, taking care to not cover the blender completely or it will explode (I use a paper towel), then transfer to the clean pot. Repeat with remaining soup.
  5. Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.
  6. To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with roasted seeds, peanuts and cilantro.
Recipe Notes

*Red Curry Paste:  Some Curry brands are spicier than others.  If you are using a more mild brand like Thai Kitchen then I would start with 1/4 cup curry paste.  If you are using a spicier brand like Mae Ploy, I would start with 2 tablespoons.  You can add more curry paste to taste once the soup is simmering or add sriracha to taste at the end of cooking.

This soup can be ready in a snap if you prep all your vegetables in advance. You can also buy pre-cut butternut squash in order to save time. It won’t have the seeds with it to roast, but will be delicious with the peanuts – you will just have to try the seeds another time!