Curried Butternut Squash Soup

This vegan Curried Butternut Squash Soup is full of flavor! It's made with Thai red curry paste, coconut milk, and a lime peanut topping.

If you're looking for a seasonal soup with a twist, be sure to check out this Thai Butternut Squash Soup! It's sweet, spicy, tangy, earthy, and garnished with crunchy peanuts.

Butternut squash is one of the best seasonal ingredients because it's incredibly versatile. It can be used to make everything from soups and stews to pasta to casseroles. Butternut squash is hearty and naturally sweet. I love to balance out the sweetness with lots of spice and savory elements.

This recipe is made with butternut squash that's cut into cubes, sauteed with garlic, onions, and jalapeno pepper along with red Thai curry paste. All of these elements are then simmered in a Dutch oven on the stove top along with vegetable broth and coconut milk.

Once finished cooking, the soup is pureed with an immersion blender until smooth and creamy. It's rounded out with some lime juice and garnished with a crunchy topping made with dry roasted peanuts, lime zest, and Thai basil.

This soup is full of warming spices and a great cozy meal for the fall and winter months. It's naturally vegan, gluten free, and dairy free. This is the type of soup that's perfect served with bread for dipping.

Jump to:

• How To Peel and Cut A Butternut Squash
• How To Add Flavor To Butternut Squash Soup
• Ingredients For Curried Butternut Squash Soup
• Which Curry Is Best For Soup?
• How To Make Curried Butternut Squash Soup
• How To Puree Butternut Squash Soup
• How To Make Crunchy Peanut Topping
• What To Serve With Thai Butternut Squash Soup
• How Long Does This Soup Last In The Fridge?
• Can It Be Frozen?
• Curried Butternut Squash Soup

How To Peel and Cut A Butternut Squash

The skin of a butternut squash is very tough and it is necessary to peel it before adding to soup.

It's very important to exercise caution when peeling a cutting a butternut squash, because it's irregularly shaped.

However, the process of peeling a butternut squash is easy and only requires a sturdy cutting board and a sharp knife. Alternately, the squash may be peeled using a vegetable peeler.

It's best to start by removing both the top and bottom of the squash with a knife so that it can be placed squarely on the cutting board. This will create a flat surface and the squash won't roll around in your hands.

Whenever cutting fruits and vegetables, it's best to create a flat surface so that you have greater control over them when using a knife.

1. To peel the butternut squash, simply remove the top and bottom from a large butternut squash with a sharp knife. This will give you a flat surface on both the top and bottom portion of the fruit, which makes it easier to peel and cut.
2. Cut the butternut squash in half crosswise (or widthwise). Place each half, flat side down, onto the cutting board.
3. Carefully run the knife down the outer surface of each butternut squash half, or peel it with a vegetable peeler. Discard the skins in the compost or trash bin.
4. Cut each half of the squash in half again. Scoop out the seeds and membranes from the bottom portion of the squash with a large spoon, just as you would a pumpkin. Discard the seeds and membranes.
5. Cut each half of the butternut squash into slices and then cut those slices into chunks (yields 7-8 cups of diced butternut squash).
6. It's important that the squash chunks are relatively the same size to ensure that they cook evenly.

For more detailed instructions, check out this post to learn how to peel a butternut squash.

How To Add Flavor To Butternut Squash Soup

Butternut squash is naturally sweet and lends itself nicely to all kinds of flavors. It tastes great with a variety of spices and aromatics as well as other fruits and vegetables.

There are tons of butternut squash soup recipes out there and each one is delicious in its own way. This version is prepared with garlic, onions, jalapeno pepper, and red curry paste, giving it a Thai flavor profile.

The flavors are brightened up even more with the addition of lime juice, lime zest, and Thai basil.

All of the ingredients in this dish work to complement the natural flavors of the butternut squash.

Ingredients For Curried Butternut Squash Soup

Here's what you'll need to make it.

• 6 cloves Garlic
• 1 Onion (any color)
• 1 Jalapeno Pepper (or Thai chili) (seeds and membranes removed for less heat)
• 1 large Butternut Squash (yields 7-8 cups diced)
• 2 Tbsp. Olive Oil
• 3 cups Low Sodium Vegetable Broth
• ½ cup Full Fat Coconut Milk
• ½ tsp. each of Kosher Salt and Pepper
• 2 Tbsp. Thai Red Curry Paste
• 2 Tbsp. Lime Juice
• ¾ cup Dry Roasted Peanuts (lightly salted for less sodium if preferred)
• Lime Zest
• 2 Tbsp. Thai Basil (minced) (can sub Italian basil, cilantro, or mint)

Which Curry Is Best For Soup?

When it comes to curry, there are lots of products on the market. Curry is often found in South Asian cuisines, such as Indian, Malaysian, and Thai. It varies drastically in flavor depending on the type of cuisine and can often be found in powder or paste form.

To keep things simple, this Curried Butternut Squash Soup is made with red Thai curry paste, which is easily found in most supermarkets. I love the Thai Kitchen Red Curry Paste because it's available in most grocery stores and Asian markets, has great flavor, and is naturally vegan and gluten free.

It's made with a blend of red chilis, garlic, shallots, lemongrass, coriander, and lime peel and gives the soup a rich flavor without a lot of effort.

You can certainly make your own red curry paste or use your favorite brand instead of this one. Be sure that the red curry paste used is vegan and gluten free if that is an issue for you.

How To Make Curried Butternut Squash Soup

This soup is easy to prepare and only takes a little more than 30 minutes to make.

All that's needed is to peel and dice the butternut squash and then to sauté it in a Dutch oven on the stove top along with minced garlic, onions, jalapeno pepper, and red Thai curry paste.

The sauteed veggies are then simmered along with vegetable broth and coconut milk. Once tender, the soup is pureed with an immersion blender until smooth and creamy.

1. Start by mincing 6 cloves of garlic, 1 onion (any color) and 1 jalapeno pepper (remove seeds and membranes for less heat). Feel free to use 1-2 Thai chili peppers if you prefer (removing seeds and membranes for less heat).
2. Peel and dice 1 large butternut squash into chunks (yields 7-8 cups diced) (see instructions above).
3. Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium. Add 2 Tbsp. of olive oil to the pot.
4. Add the minced garlic, onions, and peppers to the Dutch oven. Sauté for 5-6 minutes, stirring often.
5. Add 2 Tbsp. of Thai red curry paste to the Dutch oven. Sauté along with the aromatics for 1-2 minutes, stirring often.
6. Add the diced butternut squash to the Dutch oven along with ½ tsp. each of kosher salt and pepper. Sauté for 5-6 minutes, stirring often.
7. Pour 3 cups of vegetable broth (regular or low sodium) into the Dutch oven along with ½ cup of full fat coconut milk. Stir until completely combined.
8. Bring the soup to a boil. Once boiling, reduce to a low boil, cover, and cook for 10-12 minutes, or until the butternut squash is tender and easily pierced with a knife or fork.

How To Puree Butternut Squash Soup

One of the best things about this soup is the smooth and creamy texture.

When it comes to creating a soup with a smooth and creamy texture, I recommend using an immersion blender. It's easy to use and only takes a few minutes.

An immersion blender is a handheld blender that's placed into the soup pot and pureed on a low speed until the soup reaches your desired consistency.

If you don't have an immersion blender, feel free to use a potato masher, but keep in mind that the soup will not be as smooth and creamy.

1. Once the butternut squash is fully cooked, remove the Dutch oven from the heat.
2. Place an immersion blender into the pot and puree the soup on the low setting. Make sure that the blender is immersed in the soup so that it doesn't splash all over the place. Be sure to do this carefully as the immersion blender can cause the hot soup to splatter. It is also important not to scrape the bottom of your soup pot with the blade of the immersion blender as it can damage the pan.
3. Puree the soup until it is smooth and creamy, or has reached your desired consistency.
4. If using a potato masher, simply mash the butternut squash in the soup pot. The soup will be a bit chunkier if using this method.
5. Add 2 Tbsp. of lime juice to the soup and stir until completely combined.

How To Make Crunchy Peanut Topping

I love to add a crunchy peanut topping to this Curried Butternut Squash Soup before serving.

The peanut topping is super easy to prepare and adds lots of texture and flavor to the dish.

It's made with dry roasted peanuts, lime zest, and minced Thai basil that are all tossed together in a bowl until combined. The topping helps to bring out the flavors of the Thai curry paste, coconut milk, and lime juice in the soup.

I love to use dry roasted peanuts, but you can substitute your favorite nuts or seeds in place of the peanut if you prefer. Toasted almonds, cashews, walnuts, or sunflower seeds are all great alternatives.

Thai basil is used primarily in Southeast Asian cooking and is known for its distinctly aromatic anise flavor. Its leaves are more narrow than those of sweet basil and the stems of the herb are purple.

It has a bold flavor and is often found in high heat dishes like stir fries, curries, and fried noodles.

If you can't find Thai basil, feel free to substitute fresh sweet basil (or Italian or Genovese basil), cilantro, or mint. Alternately, you can use a combination of these herbs.

1. To make the topping, roughly chop ¾ cup of dry roasted peanuts (lightly salted for less sodium if preferred) (or nuts of choice).
2. Mince 2 Tbsp. of fresh Thai basil (or herbs of choice).
3. Add the minced herbs to the chopped peanuts.
4. Using a Microplane or small zester, add the zest of 1 lime to the peanuts.
5. Stir the mixture until completely combined.

The peanut topping can be prepared ahead of time and stored in an airtight container at room temperature for 1-2 days.

What To Serve With Thai Butternut Squash Soup

Once the soup and the topping are ready, it's time to serve.

Garnish the soup with the crunchy peanut topping. Feel free to add some extra minced herbs for extra color and flavor if desired.

To bump up the flavor even more, this soup can be topped with some Thai basil pesto.

Pureed soups are perfect served with some toasted bread or crostini for dipping. It would also be great with pita bread or naan bread as well.

Grilled cheese or toasted sandwiches and soup is a great combo. This soup also pairs nicely with flatbreads.

The soup can be served on its own, or along with a side of rice, quinoa, wild rice, or lentils.

Looking for more butternut squash recipes? Don't miss these!

• Butternut Squash Soup
• Harvest Butternut Squash Salad
• Chunky Butternut Squash Sausage Soup
• Butternut Squash Fries
• Spiced Butternut Squash Salad
• Butternut Squash Quinoa Salad
• Roasted Butternut Squash Dip

How Long Does This Soup Last In The Fridge?

Any leftover soup can be stored in the refrigerator for 2-3 days in an airtight container.

Make sure to allow the soup to cool completely before transferring to the fridge for storage.

Any leftover peanut topping may be stored at room temperature for 1-2 days in an airtight container.

Can It Be Frozen?

Yes, this Curry Butternut Squash can be frozen and enjoyed later.

How To Freeze

1. Prepare the soup (without the peanut topping) as directed and allow it to come down to room temperature before transferring to the freezer for storage.
2. Place the soup in heavy-duty freezer bags or freezer-safe containers, label with the date, and store up to 3 months in the freezer.

How To Reheat

1. Place the container of frozen soup in the refrigerator for 24 hours and allow to thaw.
2. Alternately, you can place the container of frozen soup in a bowl or sink full of warm water until it thaws a bit. Once it loosens, place the soup into a Dutch oven or soup pot, add a bit of water or vegetable broth, and heat on medium until it reaches the temperature and texture you are looking for.
3. Prepare the peanut topping as directed and garnish.

Love vegan soups? Check out these recipes!

• Thai Potato Corn Chowder
• Curry Cauliflower Lentil Soup
• Curried Potato Cauliflower Soup
• Potato Cauliflower Leek Soup
• Root Vegetable Soup
• Vegetable Orzo Soup
• Roasted Carrot Ginger Soup
• Sweet Potato Kale Soup
• Harvest Vegetable Soup

Looking For More Vegan Soups? Don't Miss These!

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Vegan Lentil Soup

Vegan Kimchi Soup