Roasted Thai Coconut Curry Butternut Squash Soup

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A velvety roasted butternut squash soup infused with Thai red curry paste and creamy coconut milk for a warming exotic flavor. This Thai-inspired soup recipe (gluten free, vegetarian), ready in about 60 minutes, pairs butternut squash, olive oil, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Thai cuisine 260 cal/serving

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Ingredients

1 medium (about 3 lbs), peeled and cubed butternut squash
2 tbsp olive oil
2 tbsp red curry paste
1 large, diced yellow onion
3, minced garlic cloves
1 tbsp, grated fresh ginger
4 cups vegetable broth
1 cup full-fat coconut milk
1 tbsp lime juice
1 tsp salt
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 medium peeled and cubed butternut squash with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 30 minutes until tender and caramelized, flipping halfway.
Step 2: In a large pot over medium heat, add 2 tbsp olive oil, 1 large diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until softened and aromatic.
Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until fragrant.
Step 4: Add the roasted butternut squash, 4 cups vegetable broth, and 1 tsp salt. Bring to a boil, then reduce to a simmer for 10 minutes.
Step 5: Remove from heat and carefully puree the soup with an immersion blender until smooth. Stir in 1 cup full-fat coconut milk and 1 tbsp lime juice.
Step 6: Reheat gently to serve, garnished with 1/4 cup chopped fresh cilantro.