Thai Butternut Squash Soup

Thai Butternut Squash Soup

Born out of pandemic-era shutdown times when we gathered outside and really couldn't travel for events, Rebecca's neighborhood became a strong group of friends who weren't afraid to bundle up in cold Michigan weather to have garage parties and a good time. They started a March tradition of a "Souper Saturday" event - a cookoff party hosted in one of the garages, wherein everyone brings a different soup in a slow cooker, there is a taste test and vote, and a winner of the trophy (yes, there is actually a trophy) is awarded! Rebecca brought this Thai butternut squash soup recipe in 2023, compliments of Cooking Classy, and tied for first place! She served it with chopped peanuts, toasted coconut chips, cilantro, and sriracha as garnishes.

Prep: 20 minutes
Cook: 35 minutes


  • 2 Tbsp olive oil
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 3 cloves garlic, minced (1 Tbsp)
  • 1 Tbsp peeled and minced ginger
  • 1 1/2 Tbsp Thai red curry paste
  • 5 cups low-sodium chicken broth
  • 1 (2 1/2 lb) butternut squash, peeled, seeded and diced into 3/4-inch cubes
  • 1 Tbsp brown sugar
  • Salt
  • 1 cup (full fat) coconut milk, divided
  • 1 Tbsp fresh lime juice
  • 1/2 cup chopped honey roasted or unsalted peanuts, for serving
  • 1/4 cup chopped fresh cilantro, for serving
  • Red pepper flakes, for serving (optional)


  • Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute.
  • Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan.
  • Add squash and sugar and season with salt to taste.
  • Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
  • Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender*. Season with more salt as needed.
  • Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.


  • This can also be pureed in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel.
  • Recipe courtesy of Cooking Classy

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