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

Thai Butternut Squash Soup

  • Author: Alison Andrews
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 4
  • Diet: Vegan


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.


For the Roasted Vegetables:

  • 6 cups (900g) Butternut Squash (Peeled and Chopped)*
  • 3 Large Carrots
  • 1 Tbsp Sesame Oil
  • 1/2 tsp Sea Salt
  • 1/2 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*
  • 1 14-ounce can (400ml) Coconut Milk*
  • 2 cups (480ml) Vegetable Stock (or Broth)
  • 2 Tbsp Soy Sauce
  • Salt and Pepper (To Taste)

For Serving (Optional):


  • 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.  


*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. 

*Sesame oil – we used sesame oil which worked great here for flavor but olive oil also works great. 

*Thai green curry paste – check for vegan friendliness as not all brands will be vegan. 

*Coconut milk – should be canned, full fat and unsweetened. 

*Storing and Freezing. 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. 

*This recipe was first published in December 2015. It has been updated with new photos and a slightly updated and improved recipe. 

  • Category: Appetizer, Savory, Gluten-Free
  • Method: Oven and Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 4)
  • Calories: 413
  • Sugar: 10.4g
  • Sodium: 1261mg
  • Fat: 28.1g
  • Saturated Fat: 15.7g
  • Carbohydrates: 39g
  • Fiber: 9.2g
  • Protein: 5.2g

Keywords: Thai butternut squash soup