Thai Butternut Squash Soup Recipe

Thai red curry butternut squash soup

  • serves 4
  • Easy

Try our butternut squash recipe with the punchy flavours of thai red curry for an easy winter warmer


Try our squash soup then check out our best soup recipes, and make homemade bread rolls to serve on the side.

We’ve also got plenty more healthy soup recipes to try including our lentil soupMoroccan veg soup and healthy chicken soup.

This soup recipe is vegan, but check the ingredients of the thai red curry paste, as some brands contain dried shrimp.



  • coconut oil 2 tsp
  • Thai red curry paste 2 tbsp
  • onion 1, finely chopped
  • coriander a small bunch, stalks finely chopped, leaves roughly chopped
  • ginger a thumb-sized piece, finely grated
  • garlic 1 clove, sliced
  • red chilli 1, finely chopped
  • butternut squash 750g, peeled and cut into 2cm dice
  • vegetable stock 1.5 litres, hot
  • lime 1, juiced


  • Step 1

    Heat the coconut oil in a large pan over a medium heat and add the curry paste. Cook gently for 2-3 minutes or until fragrant. Add the onion and a pinch of salt, then cook for 10 minutes until translucent. Add the coriander stalks, ginger, garlic and ½ the chilli, then cook for 2 minutes. Tip in the butternut squash, stock and a little more seasoning, and simmer for 30 minutes until the squash is very tender. Add the lime juice, then use a hand blender to whizz until completely smooth. Divide between bowls, then top with the coriander leaves and remaining chopped chilli.

Discover more ways to cook with butternut squash here...

Butternut Squash Gratin Recipe with Sage

Nutritional Information

  • Kcals 160
  • Fat 4.1g
  • Saturates 1.3g
  • Carbs 22.6g
  • Sugars 13.9g
  • Fibre 7.5g
  • Protein 4.3g
  • Salt 1.3g