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Thai butternut squash soup in a black bowl topped with crushed peanuts and fresh cilantro.
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5 from 2 votes

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.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Appetizer, Gluten-Free, Savory, Soup
Cuisine: Thai-Inspired, Vegan
Diet: Vegan
Servings: 4
Calories: 413kcal


For the Roasted Vegetables:

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):


  • 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.  


  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. 


Serving: 1Serve | Calories: 413kcal | Carbohydrates: 39g | Protein: 5.2g | Fat: 28.1g | Saturated Fat: 15.7g | Sodium: 1261mg | Fiber: 9.2g | Sugar: 10.4g