Butternut Squash Coconut Curry Soup

A spicy take on the traditional Butternut Squash Soup

When the days get shorter, and the crisp chill of fall finally settles in, there’s just something about cozying up with a big, warm bowl of soup that feels perfect. This Butternut Squash Coconut Curry Soup is exactly that: warm, cozy, and a little twist on the usual. It brings together the earthiness of butternut squash with the creamy, spicy kick of red curry and coconut milk for something unexpected yet comforting. Think of it as your new go-to for all those chilly nights when you crave a cozy meal but want to try something a little different. Bonus: it’s surprisingly easy to make, even if you’re new to soup-making!

Here’s what you’ll need and exactly how to bring this fall favorite to life in your own kitchen:

Ingredients:

1-2 tablespoons Extra Virgin Olive Oil

2 medium Shallots, diced

1 medium Butternut Squash, peeled, seeded, and cubed into 1/2 inch cubes

3 cloves Garlic, minced

1-2 Thai Chiles, chopped (optional for extra heat)

Kosher Salt and Freshly Ground Black Pepper to taste

2-3 tablespoons Red Curry Paste

4 cups Low-Sodium Vegetable Broth (or substitute with Chicken Broth)

1 tablespoon Fish Sauce

1 can Unsweetened Coconut Milk

Lime wedges (optional for a zesty finish)

Fresh Cilantro (optional garnish)

Thai Basil (optional garnish)

Instructions:

1. Prep the Butternut Squash

Start by peeling and coring the butternut squash. A tip here: save those seeds! Toast them up for a crunchy topping if you’re into that added texture. Cube the squash into 1/2-inch pieces, aiming for a uniform size so they cook evenly.

2. Sauté the Aromatics

In a large pot or Dutch oven, heat up the olive oil over medium heat. Add in the diced shallots and minced garlic, sautéing until they’re fragrant and just starting to soften, about 2-3 minutes.

3. Add the Butternut Squash

Toss in the cubed butternut squash, stirring it around with the aromatics. Let it cook for about 6-9 minutes, until the squash starts to soften. It’s okay if it browns a little on the edges—that just adds to the flavor!

4. Incorporate the Curry Paste

Once the squash is tender, add the red curry paste, stirring it well so every piece is coated. Let it marinate for about 5 minutes. This step lets the flavors really settle into the squash for a deep, delicious taste.

5. Pour in the Broth and Simmer

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, letting the soup simmer until the squash is fork-tender—around 15-20 minutes.

6. Add Coconut Milk, Fish Sauce and Lime

Once the squash is fully cooked, stir in the coconut milk for that rich creaminess, and a squeeze of lime juice if you like a hint of brightness. Let everything simmer together for another 5 minutes.

7. Blend to Perfection

Use an immersion blender to puree the soup until smooth, or transfer it carefully in batches to a food processor. (Full disclosure: my food processor is small, so this took about six batches. If you're in the same boat, I feel you—just take it slow!) Blend until the soup reaches your desired consistency.

8. Season and Serve

Once blended, taste the soup and adjust the seasoning with salt and pepper. Ladle it into bowls, and if you’re feeling fancy, garnish with fresh cilantro, Thai basil, or a lime wedge.

Serving Suggestions:

This soup pairs beautifully with a side of warm crusty bread or a simple salad if you want to keep it light. Or, go ahead and make it a meal by adding a few toppings like toasted butternut squash seeds, a drizzle of coconut milk, or some extra Thai chiles if you like the heat.

This Butternut Squash Coconut Curry Soup is the kind of dish that makes you feel like you’ve been wrapped in a cozy blanket, all while serving up bold, delicious flavors that shake up the classic fall soup lineup.