Thai Butternut Squash Soup

You know those days when you’re craving something comforting but still want to eat your veggies? This Thai-inspired butternut squash soup is the answer. It is also the recipe I will make on repeat during the colder months: easy, full of flavour and with gut-friendly seasonal ingredients! It’s warm, nourishing and bursting with flavour—and the best part? It’s super easy to make. Roasting the vegetables brings out their natural sweetness and adds a rich depth, and then we blend everything with creamy coconut milk and red curry paste for that signature Thai-style kick.

I love making this soup when I want something healthy but exciting. It’s packed with fibre, loaded with colour, and full of nourishing ingredients that your body (and taste buds) will thank you for. Whether you’re batch cooking or just after a quick lunch or dinner, this one ticks all the boxes: wholesome, budget-friendly, and full of flavour.

Serve With

• Steamed jasmine rice or sticky rice for a heartier meal.
• Naan or flatbread for dipping. Try my 3-Ingredient Quick & Easy Flatbread
• With a slice of sourdough or garlic bread for dipping, Easy No Knead Bread
• Topped with crushed peanuts, fresh coriander or a squeeze of lime to elevate flavours.
• Add protein like shredded chicken, prawns, or crispy tofu for a more substantial meal.

How to Blend the Soup

Once your vegetables are beautifully roasted, you have two easy options to blend everything into a silky, smooth soup.

You can use a jug blender, which usually gives the smoothest texture—just be sure to let the vegetables cool slightly first if your blender isn’t heat-safe.

Or, if you want less washing up, a hand blender (stick blender) works perfectly well too. Just add the roasted vegetables and the rest of the ingredients to the pot and blend directly in there. Either way, you’ll end up with a rich, velvety soup that’s full of flavour.

Tips

• Roast don’t boil: Roasting the veg first adds caramelised flavour and makes the soup taste richer.
• Adjust the spice: Add more red curry paste if you like it hot—or keep it mild for a more subtle flavour.
• Blender tip: For an ultra-smooth soup, use a high-speed blender or blend in batches if using a standard one.
• Add protein: Try it with shredded chicken, tofu, or chickpeas stirred through for a more filling meal.
• Finish with a swirl: A little drizzle of coconut milk or sesame oil on top makes it extra special.

Swaps

Fish sauce: Use soy sauce or tamari if you want to keep it vegetarian.
Chicken stock: Vegetable stock works well too and makes this soup plant-based.
Coconut milk: Full-fat is best for flavour, but light coconut milk works if you prefer.
Butternut squash: Swap with sweet potato or pumpkin—roast time may vary slightly.

Storage

Fridge: Store in an airtight container for up to 3 days.
Freezer: Let the soup cool completely, then freeze for up to 2 months. Defrost in the fridge overnight and reheat until piping hot.

More Butternut Squash Recipes

• Easy Butternut Squash Soup
• Creamy & Golden Butternut Squash Pasta
• Kale & Butternut Squash Cous Cous Salad