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    Home » Appetizers

    Thai Butternut Squash Soup

    Published: May 10, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Thai Butternut Squash Soup

    This Thai butternut squash soup is creamy and spicy and simply divine. Made with Thai green curry paste and coconut milk for a fabulous Thai inspired soup.

    Thai butternut squash soup in a bowl topped with crushed peanuts and fresh cilantro.

    I really think you are going to LOVE this creamy, mildly spicy, Thai-inspired butternut squash soup.

    We decided on using green curry paste as an ingredient after seeing a ‘green curry butternut squash soup’ on a restaurant menu. We didn’t order the soup, as it was made with dairy, but we did get some inspiration and decided to make a soup like this ourselves.

    And let me just say that the green curry paste addition is an absolute winner. It brings so much flavor, along with a little heat, and just makes a wonderful variation to a butternut squash soup.

    For more delicious soups check out our vegan tomato basil soup and vegan celery soup, and for more Thai inspired soups check out our vegan tom yum soup and Thai sweet potato soup.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make Thai butternut squash soup.

    Ingredient Notes

    • Butternut squash – this recipe uses 6 cups of peeled and chopped butternut squash which is 2 pounds (900g). Your butternut squash will need to weigh around 4 pounds (1.8kg) to ensure you have enough once the peels and seeds are removed.
    • Thai green curry paste – check for vegan friendliness as not all brands will be vegan.
    • Sesame oil – we used sesame oil which worked great here for flavor but olive oil also works great.
    • Coconut milk – should be canned, full fat and unsweetened.
    • Vegetable stock – or vegetable broth are both great to use.
    Thai butternut squash soup in a black bowl topped with crushed peanuts and fresh cilantro.

    How To Make Thai Butternut Squash Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Peel and chop butternut squash and carrots. Place them into a mixing bowl and add sesame oil, sea salt and black pepper and toss well so that the butternut squash and carrots are lightly coated in the oil and spices.
    Two photo collage showing chopped butternuts, carrots, oil and spices in a bowl and tossed together.
    • Spread out in a roasting pan or on a parchment lined baking sheet (if you don’t have a roasting pan). Bake for 35 minutes at 400°F.
    Two photo collage showing butternut squash and carrots in a roasting dish before and after roasting.
    • Add sesame oil to a pot along with chopped onions and sauté until the onions are softened.
    Two photo collage showing oil and onions added to pot and sautéed until softened.
    • Add crushed garlic and Thai green curry paste and sauté for a minute to lightly toast the spices.
    Two photo collage showing crushed garlic and green curry paste added to pot and sautéed with the onions.
    • Add coconut milk and vegetable stock to the pot.
    Two photo collage showing coconut milk and vegetable stock added to pot.
    • Then add soy sauce and the roasted butternut squash and carrots and stir in.
    Two photo collage showing soy sauce and roasted butternut squash and carrots added to pot.
    • Simmer for 10 minutes to blend the flavors and then turn off the heat and blend with an immersion blender.
    • Add salt and pepper to taste.
    Two photo collage showing the cooked unblended soup and then an immersion blender blending the soup.
    • Serve in bowls topped with a drizzle of coconut milk, crushed roasted salted peanuts, red pepper flakes and some fresh cilantro.
    Thai butternut squash soup in a bowl topped with crushed peanuts and fresh cilantro.

    How To Serve Thai Butternut Squash Soup

    We served this with some delicious homemade vegan garlic bread on the side. What can I say? Perfect accompaniment to an awesome meal. It might not be the first thing to come to mind when you think of what to serve with your Thai inspired butternut squash soup and yes, it’s a mix of cuisines. But in spite of all that, oh wow, it sure does taste good.

    Of course if you don’t want to go to the extra effort of making garlic bread, any bread served on the side is divine with this soup. Or try our vegan soda bread or whole wheat bread or our easiest white bread.

    Thai butternut squash soup in a black bowl with a spoon.

    Storing and Freezing

    If you have leftovers you’ll be thrilled because this soup tastes even better the next day. Which is barely believable considering how good it tastes right away, but trust me, it actually goes up a notch the next day.

    Leftovers store very well in the fridge in a covered container for 3-4 days. You can reheat it in the microwave or on the stovetop.

    It’s also freezer friendly up to 3 months.

    Garlic bread dipping into a bowl of Thai butternut squash soup.

    More Vegan Soup Recipes

    1. Vegan Broccoli Cheese Soup
    2. Vegan Zucchini Soup
    3. Vegan Mushroom Soup
    4. Vegan Carrot Soup
    5. Vegan Sweet Potato Soup
    6. Vegan Carrot Ginger Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Thai butternut squash soup in a black bowl topped with crushed peanuts and fresh cilantro.

    Thai Butternut Squash Soup

    This Thai butternut squash soup is creamy and spicy and simply divine. Made with Thai green curry paste and coconut milk for a fabulous Thai inspired soup.
    5 from 8 votes
    Print Pin Rate
    Course: Appetizer, Gluten-Free, Savory, Soup
    Cuisine: Thai-Inspired, Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4
    Calories: 413kcal
    Author: Alison Andrews

    Ingredients

    For the Roasted Vegetables:

    • 6 cups Butternut Squash (900g) Peeled and chopped
    • 3 Large Carrots
    • 1 Tbsp Sesame Oil
    • ½ tsp Sea Salt
    • ½ tsp Ground Black Pepper

    For the Thai Butternut Squash Soup:

    • 2 Tbsp Sesame Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 2 Cloves Garlic Crushed
    • 2 tsp Thai Green Curry Paste
    • 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
    • 2 cups Vegetable Stock (480ml) or Broth
    • 2 Tbsp Soy Sauce
    • Salt and Pepper To Taste

    For Serving (Optional):

    • Drizzle Canned Coconut Milk or Coconut Cream
    • Roasted Salted Peanuts Crushed
    • Red Pepper Flakes
    • Fresh Cilantro
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400°F (200°C). 
    • Add peeled and chopped butternut squash and carrots into a mixing bowl and add sesame oil, sea salt and black pepper and toss well so that the butternut squash and carrots are lightly coated in the oil and spices. 
    • Spread out in a roasting pan or on a parchment lined baking sheet (if you don’t have a roasting pan). Bake for 35 minutes.
    • Add the sesame oil to a pot along with chopped onions and sauté until the onions are softened. 
    • Add crushed garlic and Thai green curry paste and sauté for a minute to lightly toast the spices.
    • Add coconut milk and vegetable stock to the pot. 
    • Then add soy sauce and the roasted butternut squash and carrots and stir in. 
    • Simmer for 10 minutes to blend the flavors and then turn off the heat and blend with an immersion blender. 
    • Add salt and pepper to taste. 
    • Serve in bowls topped with a drizzle of coconut milk, crushed roasted salted peanuts, red pepper flakes and some fresh cilantro.  

    Notes

    1. Butternut squash – this recipe uses 6 cups of peeled and chopped butternut squash which is 2 pounds (900g). Your butternut squash will need to weigh around 4 pounds (1.8kg) to ensure you have enough once the peels and seeds are removed. 
    2. Sesame oil – we used sesame oil which worked great here for flavor but olive oil also works great. 
    3. Thai green curry paste – check for vegan friendliness as not all brands will be vegan. 
    4. Storing. Leftovers store very well in the fridge in a covered container for 3-4 days. You can reheat it in the microwave or on the stovetop. 
    5. Freezing. It’s also freezer friendly up to 3 months. 
    6. This recipe was first published in December 2015. It has been updated with new photos and a slightly updated and improved recipe. 

    Nutrition

    Serving: 1Serve | Calories: 413kcal | Carbohydrates: 39g | Protein: 5.2g | Fat: 28.1g | Saturated Fat: 15.7g | Sodium: 1261mg | Fiber: 9.2g | Sugar: 10.4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Marelise says

      September 26, 2022 at 5:58 pm

      Hi Alison, I want to make 20L of your soup for a school function, any advice please? 😳

      Reply
      • Alison Andrews says

        September 27, 2022 at 9:51 am

        Hi Marelise, I haven’t measured this soup in liters, but my guess is it’s going to be about 2 or 2.5 liters in volume. I would make one batch and measure it in volume to make sure and also to get familiar with the recipe. In terms of oven space etc, you would probably still need to do it in batches, but you could do 2x or 3x the recipe each time, depending on your space, pot size etc.

        Reply
    2. Anna Leahy says

      June 04, 2022 at 5:25 am

      Made this soup on a number of occasions and never disappoints. Takes pumpkin soup to the next level. My husband is not a fan of soup, but I have to stop him eating this out of the pan before I serve it. Highly recommend trying this recipe if you like a bit of spice.5 stars

      Reply
      • Alison Andrews says

        June 06, 2022 at 12:38 pm

        Thanks for the amazing review Anna!

        Reply
    3. Emily says

      December 23, 2021 at 2:14 pm

      Yum yum excellent!! Usually make a curried butternut squash with no coconut milk and wanted to try a different version…. Was not disappointed!! The flavors are absolutely delicious… went with pepitas and chili paste drizzle on top… the whole family loved it- new fav!! Thank you5 stars

      Reply
      • Alison Andrews says

        December 23, 2021 at 3:28 pm

        Thanks so much for the wonderful comment and review Emily!

        Reply
    4. Claudia Stahl says

      December 07, 2021 at 4:28 pm

      I typically don’t try recipes that have only a few ratings, but this one sounded really good so I gave it a go. I was not disappointed. I made it exactly as the recipe read and it was fabulous. Great instructions, information and easy to prepare. I will be pinning this one under “Great Recipes” and making again soon. Thank you.5 stars

      Reply
      • Alison Andrews says

        December 08, 2021 at 12:07 pm

        Hi Claudia, so glad you tried it and enjoyed it! Thanks for the great review.

        Reply
    5. Opal says

      November 04, 2021 at 12:45 am

      Despite this wonderfully formatted checklist, I managed to forget the carrots and chili paste. However, this soup turned out so well!! I absolutely loved it and will definitely be saving this as my go-to squash soup recipe. It was very flavorful and I loved the consistency of it. I think it made about 5 servings, so there’s plenty for leftovers.5 stars

      Reply
      • Alison Andrews says

        November 04, 2021 at 10:24 am

        So happy to hear it was good! Thanks for the wonderful review!

        Reply
    6. Anna says

      February 17, 2016 at 9:55 am

      Just what one needs when the weather is cooler5 stars

      Reply

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