Florencia Baldini Last Updated on October 8, 2025You 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.
My Go-To Curry Paste
I’ve been using Mae Ploy Red Thai Curry Paste for years and honestly, it’s the one I always go back to. It has that real Thai flavour — a mix of fragrant lemongrass, galangal, and that chilli heat — that makes curries taste authentic without much effort. It’s much more flavourful than most supermarket pastes, so a little goes a long way. Note: This red curry paste is quite spicy, so start with a small amount and adjust to your taste or use your favourite red curry paste.
You can usually find it in Asian supermarkets or order it online, and it lasts ages in the fridge once opened.
I first discovered Mae Ploy Red Thai Curry Paste years ago when you could only really find it in Asian supermarkets. These days it’s much easier to get hold of — I can even pick it up at my local supermarket — and of course you can also find it online, including on Amazon. It’s become so much more accessible, which is great because once you try it, you’ll see why it’s worth keeping in your fridge.
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 glass 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. This is the one I use Magimix Blender Power 3 Premium (This is an affiliate links. If you choose to purchase through them, I may earn a small commission at no extra cost to you. Thank you for supporting my work! ).
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 keeps it lighter.
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
Thai Butternut Squash Soup
Video
Ingredients
- ½ butternut squash, chopped into cubes
- 2 tomatoes, sliced in 4 pieces
- 2 peppers, halved
- 200 ml light coconut milk, from a can
- 2 garlic cloves
- 1 onion
- ½ tsp red curry paste*
- 1 tsp fish sauce, (can substitute for vegan fish sauce)
- salt, pepper
- 200 ml chicken stock, (can substitute for vegetable stock)
Instructions
- Preheat the oven to 200°C / 400°F. Place the butternut squash, tomatoes, peppers, garlic, and onion on a baking tray. Drizzle with olive oil and season with salt.
- Roast the vegetables for about 30 minutes, until softened and slightly caramelised.
- Transfer everything to a blender. Add the coconut milk, fish sauce (or soy sauce), chicken stock, and red curry paste.
- Blend until smooth and creamy. Adjust seasoning to taste.
Notes
- I use Mae Ploy curry paste, which I think is the best on the market for flavour and authenticity. It’s more intense and concentrated compared to other brands — if you’re using a different paste, you might need to add more (adjust to taste).
- Light coconut milk keeps the curry creamy but lighter, while still adding healthy fats and a silky texture.