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Thai Butternut Squash Soup fused by fiona uyema

Thai Butternut Squash Soup

Up your vegetable intake with this curried Thai Butternut Squash Soup. It's a fragrant veg soup spiced with Asian flavours. A healthy hug in a bowl!
Course: dinner, lunch, MAIN, Soup
Cuisine: Fusion, thai
Keyword: miso soup, soup recipes, squash soup, thai recipes
Servings: 4


  • large pan, or cast iron pot
  • blender


For the Soup:

For Garnish:

To Serve:

  • 4 portions garlic bread toasted


  • Heat a tablespoon of oil in a large pan over medium heat.
  • Add the onion, garlic, ginger and Thai curry paste to the pan and fry 2-3 mins until fragrant and the onion and garlic have softened – add a dash of water if it starts to catch.
  • Tip in the chopped carrots and butternut squash and stir to coat with the contents of the pan.
  • Add the vegetable stock and soy sauce, bring to a boil and simmer for 15 mins until the vegetables are tender.
  • Remove from the heat and blitz with a hand blender until smooth.
  • Pour in the coconut milk, season with salt and pepper, if needed, then return to the heat to gently warm through.
  • Ladle soup into bowls. Garnish each serving with chilli flakes, chopped coriander, a drizzle of coconut milk, and toasted panko breadcrumbs. Serve with toasted garlic bread.
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