Roasted Thai Coconut Curry Butternut Squash Soup
A velvety roasted butternut squash soup infused with Thai red curry paste and creamy coconut milk for a warming exotic flavor. This thai-inspired soups (gluten free, vegetarian) ready in about 60 minutes pairs olive oil, red curry paste, large, diced yellow onion 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 a quick salad or grain on the side. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Thai Coconut Curry Butternut Squash Soup take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Thai Coconut Curry Butternut Squash Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Roasted Thai Coconut Curry Butternut Squash Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Thai Coconut Curry Butternut Squash Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Thai Coconut Curry Butternut Squash Soup gluten free?
Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
