My Thai Butternut Squash Soup has the delicious combination of seasonal butternut squash, along with the amazing flavors of fresh ginger, red Thai curry paste and coconut milk. A velvety smooth, flavorful soup that tastes like a curry and will be ready in under 20 minutes!

2 bowls of butternut squash soup with 2 spoons

When you make this warming soup, you can either freeze it or have it on hand in the fridge. Perfect for those chilly nights when you get home from work and want something warm and comforting but in a hurry. 

The PJ’s are on and you’re ready to catch-up on all your shows recorded on your DVR. You know what I’m talking about, this is the dish for just that occasion! Just add a piece of crusty bread and you have a delicious and easy dinner ready in minutes.

A bowl of butternut squash soup viewed from overhead

Not the flavors you usually find when you eat a butternut squash soup. A combination of east meets west for the fall and winter season so trust me when I say you’ve found the best butternut squash soup.

This is Curry Butternut Squash Soup taken to the next level because (and who knew?) that the Thai flavors work so well with the butternut squash! Of course, these are not the typical flavors you usually find in a typical butternut squash soup. 

They’re a combination of East meets West for the fall and winter season so trust me when I say you’ve found the best butternut squash soup out there!

Gluten-Free Butternut Squash Soup

If you’re following a gluten-free diet, there’s no need to miss out because this soup is also gluten-free! Hooray!

Roasted Butternut Squash Soup

For an extra punch of flavor, you could roast the butternut squash before adding to the soup. This will bring out the sweetness. Simply spread the chunks onto a non stick baking sheet in an even layer and drizzle lightly with oil. Roast at 400°F/200°C for 30-40 minutes until browned.

A closeup of butternut squash soup showing how smooth it is

Butternut Squash Soup Q & A’s

What is butternut squash?

A winter squash with an elongated pear shape. It has a nutty and sweet flavor almost like sweet potatoes. The thinner part has no seeds, the seeds live in the wider part of the squash.

What is the best way to cut a butternut squash?

A sharp knife is the most important thing (remember, a dull knife is always dangerous). Start by peeling the squash, then cut in half lengthwise. Scoop out the seeds, lay the squash flat-side down and cut into the desired size pieces.

Is butternut squash soup vegan?

You can make this recipe vegan by omitting the butter.

Other butternut squash recipe ideas

Butternut squash not only works well as a soup. Because of its naturally creamy texture, I made it into a dairy free pasta sauce that can also be made into a soup. You can find this in my creamy butternut squash pasta recipe.

Adding red Thai curry paste and coconut milk, transforms this soup into a rich and decadent dish you will fall in love (can you fall in love with a soup? (Well, yeah, you can).

A vibrant orange roasted butternut squash

You can also turn it into a stuffed pasta like Butternut Squash Cappellacci di Zucca. Roast half a butternut squash with maple pecans (pictured above) or turn it into a cheesy gratin (pictured below).

The inside of butternut squash gratin showing the bright orange squash and creamy cheese sauce

Slow Cooker Butternut Squash Soup

This Thai Butternut Squash Soup can also be made in the slow cooker. Sauté the onions, garlic & ginger (per step 2 of the recipe). Transfer to a slow cooker along with all the other ingredients, mix well, cover and cook on high for 2-3 hours or low for 4-6 hours.

This recipe yields 7 cups, 1¾ quarts, 3 ½ pints of butternut squash soup.

Yield: 4

Thai Butternut Squash Soup

A freshly served bowl of Thai butternut squash soup

Thai Butternut Squash Soup is the combination of delicious, seasonal butternut squash, along with the amazing flavors of fresh ginger, Thai  curry paste and coconut milk.

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup yellow onion,
  • 1 garlic clove
  • 1 tablespoon fresh ginger,
  • 1 ½ tablespoons red Thai curry paste
  • 1-14 ounces unsweetened coconut milk
  • 1 cup vegetable stock
  • 3 pounds butternut squash
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  1. To a heavy soup pan or Dutch oven add the olive oil and butter over medium heat.
  2. Add the onion to the pan and cook, stirring occasionally until softened, about 5 minutes. Add the garlic and ginger, stir and cook for 1 minute. Stir in the red curry paste, coconut milk, vegetable stock, butternut squash salt and pepper.
  3. Bring to a simmer, cover and cook for 10 minutes until the squash is tender.
  4. Use an immersion blender and blend until smooth or add the soup to a blender and blend in batches. Taste for seasoning and add if needed.
  5. Serve immediately garnished with parsley.


This recipe yields 7 cups, 1¾ quarts, 3 ½ pints

Nutrition Information



Serving Size


Amount Per Serving Calories 248Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 584mgCarbohydrates 44gFiber 12gSugar 10gProtein 5g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.