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Thai Squash Soup
If you’re craving a bowl of pure comfort with a fragrant, exotic twist, look no further than Thai Squash Soup. This creamy, utterly vibrant soup combines the natural sweetness of roasted winter squash (like butternut, kabocha, or pumpkin) with aromatic ginger, a kiss of garlic, fresh or dried Thai spices, and the rich, velvety embrace of coconut milk. A touch of Thai red curry paste infuses the soup with the warmth and complexity you expect from Southeast Asia, while zesty lime and bright cilantro awaken your palate with every spoonful.
Imagine you’re sitting near a steamy kitchen window on a cool day, the scent of roasting squash mingling with lemongrass and chili, promising comfort food that’s as soul-soothing as it is exciting. This is a soup that’s both light enough for lunch and substantial enough for dinner, perfect for busy weeknights or lazy Sunday afternoons when you want a big, bold flavor hit with minimal fuss. Plus, it’s vegan, gluten-free, and endlessly customizable.
Ready to take your weeknight dinner to the next level with this Thailand-inspired, creamy squash soup? Let’s get cooking!
Why You’ll Love This Recipe
- Big Thai Flavors, Minimal Effort: Most of the flavor comes from pantry staples—red curry paste, coconut milk, lime, and just a handful of aromatics.
- Creamy and Comforting: Coconut milk makes the base lush without heaviness, keeping it dairy-free and plant-based.
- Cozy Yet Bright: The soup is perfect for chilly evenings but carries sunny, citrusy undertones from fresh lime.
- Naturally Gluten-Free & Vegan: Ideal for various dietary needs; simply check your curry paste ingredients.
- Meal-Prep Friendly: Make a big batch for easy lunches or freeze portions for busy days.
- Endlessly Adaptable: Add protein (chicken, lentils, or tofu) or swap butternut for kabocha or pumpkin.
- If you love creamy, globally-inspired soups or crave bold weeknight comfort food, you’re going to adore this recipe!
Ingredients
| Ingredient | Quantity | Friendly Notes |
|---|---|---|
| Butternut Squash | 1 large (3 lbs) | Or equal amount kabocha or pumpkin, peeled & cubed |
| Olive Oil | 2 tbsp | For roasting and sautéing |
| Yellow Onion | 1 medium | Chopped |
| Garlic | 3 cloves | Minced |
| Ginger | 2-inch piece | Peeled and minced |
| Red Curry Paste | 1–2 tbsp | Adjust for spice level |
| Coconut Milk | 1 can (13.5 oz) | Full fat for creaminess |
| Vegetable Broth | 3–4 cups | Or chicken broth for more depth |
| Fish Sauce | 1 tbsp | Or soy sauce/tamari for vegan option |
| Brown Sugar | 1 tsp | Balances the spice and sour |
| Lime | 1 | Zest and juice add brightness |
| Salt & Pepper | To taste | |
| Cilantro | 1/2 cup, chopped | For garnish |
| Optional Garnishes | Sriracha, chili oil, pumpkin seeds, sliced red chili |
Step-by-Step Instructions
- Roast the Squash
- Preheat your oven to 425°F. Toss cubed squash with 1 tbsp olive oil and a pinch of salt, spread on a baking sheet, and roast for 30–35 minutes or until very tender and caramelized on the edges.
- Roasting the squash gives your soup caramel depth and natural sweetness.
- Sauté the Aromatics
- In a large soup pot, heat the remaining olive oil over medium. Add onion, garlic, and ginger; sauté for 3–5 minutes until fragrant and translucent.
- Don’t rush this—sautéing unlocks big flavor!
- Bloom Curry Paste
- Add red curry paste to the pot. Cook, stirring, for 1–2 minutes until fragrant. This step toasts the spices in the paste and is essential for developing Thai depth.
- Add Squash and Broth
- Transfer roasted squash to the pot. Add vegetable broth (start with 3 cups—you can thin the soup later if needed). Bring to a simmer.
- Simmer
- Cover and simmer gently for 10 minutes to meld flavors.
- Blend the Soup
- Remove from heat. Use an immersion blender to carefully puree soup until completely smooth (or blend in batches in a blender, venting for steam). Return to pot.
- Finish Creamy & Season
- Stir in coconut milk, fish sauce (or soy/tamari), brown sugar, lime zest, and juice. Simmer over low just until warmed through.
- Taste and adjust salt, pepper, fish sauce, lime, and sugar for a harmonious Thai flavor balance—salty, sour, sweet, spicy.
- Garnish and Serve
- Ladle soup into bowls. Swirl with extra coconut milk, sprinkle with cilantro, and garnish with optional seeds, sliced chili, or a drizzle of hot chili oil for a pop of color and heat.
- A squeeze of fresh lime at the table brightens everything!
Tips for Success
- Roast for Flavor: Roasting squash concentrates flavor, prevents watery results, and adds a subtle caramel note.
- Adjust Heat: Use more or less curry paste to suit your spice tolerance.
- Creamy Not Watery: Start with less broth and add more if you prefer a thinner soup.
- Don’t Boil Coconut Milk: It can separate or become oily if boiled hard—simmer gently after adding.
- Blend Until Silky: Take your time to blend for a restaurant-quality smooth texture.
- Lime at the End: Always finish Thai-inspired soups with fresh lime for zing!
Variations & Substitutions
- Bright Yellow Soup: Use yellow curry paste and a pinch of turmeric instead of red paste for a sunny color and a mild kick.
- Protein Boost: Add shredded rotisserie chicken, cooked lentils, or cubed tofu for a more filling meal.
- Pumpkin or Kabocha Squash: Any hard winter squash works—just adjust roasting time if using denser varieties.
- Vegan & Gluten-Free: Use soy sauce/tamari instead of fish sauce, check your curry paste labels for shrimp paste/gluten.
- Spicy Variation: Garnish with sriracha or chili oil for extra heat.
- Low-Carb: Swap part of the squash for roasted cauliflower.
What to Serve With Thai Squash Soup
- Steamed Jasmine or Coconut Rice: The perfect mild side for soaking up all the flavors.
- Thai Cucumber Salad: Crisp, cool, and refreshing with bright, herby notes.
- Spring Rolls or Summer Rolls: A light, chewy counterpoint to the creamy soup.
- Gingery Green Beans: Sauté green beans with ginger and garlic for a crunch.
- For cozy nights in: Enjoy with crusty bread or garlic naan.
Storage & Reheating
- Fridge: Store in airtight containers up to 5 days. The flavors get deeper and more delicious overnight.
- Freezer: Completely cool, then freeze in portions for up to 3 months. Thaw in the fridge or reheat gently on the stovetop.
- Reheating: Warm over medium-low, stirring well and thinning with a splash of broth or coconut milk to restore creamy texture if needed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 2.5g |
| Carbs | 33g |
| Fat | 9g |
| Fiber | 5g |
| Sugar | 10g |
| Sodium | 490mg |
Diet Suitability: Vegan, Gluten-Free, Dairy-Free, High-Fiber, Low-Cholesterol
Common Mistakes to Avoid
- Using Too Much Liquid: Thin slowly, as squash releases moisture and you want a rich, not watery, soup.
- Skipping the Roasting: Boiled squash lacks depth—roasting really sets this soup apart.
- Overcooking Coconut Milk: Don’t let the soup boil vigorously after adding coconut, or it may separate.
- Underseasoning: Taste and finish with extra lime, salt, or sugar for true Thai balance.
FAQ
Can I make Thai squash soup ahead of time?
Yes! The flavor improves after a day in the fridge. Store and reheat gently, stirring in more lime juice if needed.
Can I use frozen squash?
Absolutely! Roast frozen cubes directly from frozen—just add a few extra minutes to the cook time.
Is Thai squash soup spicy?
With one tablespoon of red curry paste, it’s mildly spicy. Add more for heat-lovers, less for a gentle soup.
Can I add other vegetables?
Carrots and sweet potatoes blend beautifully in this soup for extra sweetness and color.
Is this soup freezer-friendly?
Yes; cool completely before freezing, and reheat gently so the coconut milk stays smooth.
What kind of coconut milk is best?
Full-fat canned coconut milk produces a velvety, creamy soup. Light coconut milk can be used for a lower-calorie version but is less rich.
Can I make this soup without a blender?
For a chunky, rustic version, use a potato masher or immersion blender for partial blending.
Conclusion
If you want warmth, comfort, and vibrant Thai flavors in a bowl, this Thai Squash Soup will be your new fall and winter favorite. With just a few simple steps, you get creamy, fragrant, restaurant-quality soup at home. It’s easy, customizable, meal-prep-friendly, and sure to impress.
Ready for another comforting soup? If you loved this, try my Autumn piccalilli with pear for the perfect sweet finish, or my Thanksgiving-Flavored Turkey Burgers for a zesty side.
Happy cooking and enjoy your cozy kitchen moments!
Thai squash soup
Experience the fusion of fragrant Thai spices with creamy pumpkin and vibrant vegetables in this delightful Thai squash soup.
Ingredients
- 1 small fresh pumpkin
- 1 can coconut milk
- 2 tbsp Thai red curry paste
- 4 cups vegetable broth
- 2 carrots
- 1 bell pepper
- 1 zucchini
- Salt
- Pepper
- 1 lime
- Fresh herbs (for garnish)
- Thai basil or cilantro (optional)
- 1 tsp honey or palm sugar (optional)
Directions
- Start by sautéing Thai red curry paste in a pot.
- Add chunks of fresh pumpkin and sauté until slightly caramelized.
- Pour in coconut milk and vegetable broth, simmer until the pumpkin is tender.
- Blend the soup until smooth, then add chopped vegetables and simmer until cooked.
- Season with salt, pepper, and lime juice.
- Serve hot, garnished with fresh herbs and a swirl of coconut milk.
