Thai Inspired Butternut Squash Soup

Cozy up with a comforting bowl of Thai-inspired Butternut Squash Soup. This nourishing recipe is full of flavour with red curry paste, coconut milk, basil and lime.

Thai inspired butternut squash soup in a speckled bowl, garnished with two basil leaves alongside a spoon and floral towel

As the leaves change colour and the cooler temps settle in, I think we can finally call it official. Soup season has arrived! AKA, fall. But honestly, what would the autumn season be without a steaming bowl of soul-warming soup?

This Thai-inspired take on a classic butternut squash soup is everything you could want in a cozy fall bowl. It is creamy, flavourful and full of warm, fragrant spices.

cubes of butternut squash, red peppers and onion on a metal baking tray

It is also super easy to make.

Butternut squash, red peppers and onion are tossed on a sheet pan and into the oven to roast. Once nice and toasty, the veg is simmered in a spicy Thai curry broth and blended up into a lusciously smooth soup. Finished off with a swirl of creamy coconut milk, lime and seasonings, this soup is sure to be your newest fall craving.

Do yourself a favour and make a big batch to enjoy all week long.

vibrant orange Thai squash soup in a speckled bowl, topped with basil leaves alongside a slice of lime

Thai Inspired Butternut Squash Soup FAQ:

What do I serve with this soup?

Serve with your favourite crusty bread for dipping and a simple green salad. Top with pepitas or some crispy roasted chickpeas for extra texture and protein.

Can this recipe be made vegan?

Definitely! Be sure to use a vegan curry paste (many contain shrimp paste!) and omit the fish sauce or replace it with additional soy sauce.

How healthy is butternut squash soup?

This colorful soup is packed with vegetables that are great sources of vitamins, minerals and fibre. Butternut squash is an excellent source of Vitamin A, which is essential for the health of our eyes, bones and immune system. It is also high in fibre (7g per cup) to help you feel full longer and maintain a healthy digestive system. For a full balanced meal, enjoy this soup alongside your favourite protein.

Will this keep as leftovers?

Yes! This soup is great for meal prepping lunch or dinner throughout the week. Store cooled soup in an airtight container in the fridge to 3 to 4 days. Freeze individual-sized portions for easy meals in a hurry.

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Thai inspired butternut squash soup in a speckled bowl, garnished with two basil leaves alongside a spoon and floral towel

Thai Inspired Butternut Squash Soup

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  • Total Time: 1 hour
  • Yield: 6 servings 1x


This butternut squash soup recipe is full of Thai flavours with red curry paste, coconut milk, basil and lime. A steaming bowl of this creamy, spicy soup is sure to keep you warm on a cold fall night.


  • 1 medium butternut squash (peeled, seeded and cubed)
  • 1 medium yellow onion (roughly chopped)
  • 1 medium red bell pepper (roughly chopped)
  • 5 garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil (divided)
  • 1 to 2 tablespoons Thai red curry paste
  • 3 cups vegetable broth
  • 1/4 cup fresh basil (roughly chopped)
  • 1 can coconut milk (400mL)
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • juice of half a lime

For Serving

  • coconut milk (to drizzle)
  • fresh basil


  1. Preheat the oven to 400°F. Place the cubed squash, chopped onion, red bell pepper and garlic on a baking sheet. Toss with 2 tablespoons olive oil, salt and pepper. Roast for 25 to 30 minutes, stirring halfway, until vegetables are mostly soft.
  2. In a large soup pot, heat the remaining tablespoon of oil over medium heat. Add the curry paste and cook, stirring constantly for 30 seconds to 1 minute, until fragrant.
  3. Add the roasted vegetables, broth and basil. Bring to a boil, then cover and reduce heat to low. Simmer 5 to 10 minutes, until vegetables are completely soft.
  4. Let soup cool slightly, then use an immersion blender to blend until smooth or transfer to a regular blender in batches. Add another cup of broth if your soup is too thick.
  5. Return the soup to the pot over low heat. Stir in the coconut milk, soy sauce, fish sauce and lime juice. Adjust seasonings to taste.
  6. Serve garnished with additional coconut milk and fresh basil.


Broth: feel free to use another type of broth, such as chicken if not vegetarian.

Red Curry Paste: spiciness may depend on the brand of paste you use. Start with less, taste and adjust to your desired level of spice.

To Make Vegan: use a vegan curry paste (many contain shrimp!) and omit or replace the fish sauce with additional soy sauce.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer, Main Course, Side Dish
  • Cuisine: American, Thai

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