Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.

Carolyn Casner
Source:, August 2018


Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger; cook, stirring, until starting to soften, about 3 minutes. Add curry paste and cook for another minute. Add broth, squash and salt; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, 20 to 25 minutes. Stir in coconut milk and lime juice and cook until heated through, 1 to 2 minutes more. Remove from heat.

  • Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve garnished with cilantro and a squeeze of lime, if desired.


To make ahead: Refrigerate soup for up to 4 days. Reheat before serving.

Nutrition Facts

183 calories; protein 1.9g; carbohydrates 13.4g; dietary fiber 2.7g; sugars 3.6g; fat 14.4g; saturated fat 9.8g; vitamin a iu 8297.9IU; vitamin c 13.8mg; folate 25.1mcg; calcium 54.5mg; iron 2.3mg; magnesium 46.9mg; potassium 354.9mg; sodium 313.2mg; thiamin 0.1mg.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I only had Curry powder and chicken bouillon but I'm not a Vegan so I'm happy. Read More
Rating: 4 stars
The flavor was great. Too much liquid which made it too soupy for my liking. Will definitely try again and will use let liquid next time. May try to "beef" it up with more butternut squash or some yellow potatoes as I don't want to waste it. Read More