As the weather turns cooler and the vibrant colors of autumn sweep across the landscape, my thoughts inevitably turn to hearty, warming soups. Here in Ohio, the temperatures drop swiftly, signaling the start of prime soup season. There’s nothing quite like waking up to crisp 40 or 50-degree mornings and knowing a comforting bowl of soup awaits. This fall, I’m thrilled to share one of my absolute favorite recipes that perfectly captures the essence of the season: this exceptional Curried Butternut Squash Soup.

This recipe offers a delightful and exciting twist on classic butternut squash soup. While traditional versions are wonderful, the addition of Thai-inspired flavors elevates this dish to an entirely new level. The warm, rich notes from the Thai red curry paste, combined with the earthy sweetness of butternut squash, create a complex and incredibly satisfying profile. It’s a harmonious blend of sweet, spicy, and savory that will tantalize your taste buds.

The magic happens with a few simple yet powerful ingredients: sweet butternut squash, fragrant Thai red curry paste, robust vegetable stock, zingy ginger, pungent garlic, and creamy coconut milk. To finish, a bright squeeze of lime juice cuts through the richness, while a sprinkle of fresh cilantro and a handful of crunchy pumpkin seeds or peanuts add layers of texture and freshness. This soup has quickly earned a permanent spot in my colder months rotation, proving that nothing beats a steaming bowl of deliciousness when the temperatures begin to fall.

If you’re a fan of butternut squash soup and enjoy exploring different cooking methods, you might also want to try my Instant Pot Butternut Squash Soup for a quick and easy option. For those who love a variety of warming flavors, I highly recommend exploring a few of my other beloved recipes: this hearty Moroccan Red Lentil Soup, the classic Lebanese Lentil Soup, and the equally flavorful Moroccan Carrot Red Lentil Soup. Each offers a unique and satisfying experience, perfect for any soup enthusiast.

Essential Ingredients for Your Curried Butternut Squash Soup

Crafting this flavorful curried butternut squash soup requires a selection of fresh and pantry staples. Each ingredient plays a crucial role in building the soup’s incredible depth and creamy texture.

• Butternut Squash: The undisputed star of this dish! I typically use a 3-pound butternut squash, which yields approximately 4½ cups of cubed squash. When selecting your squash, look for one that feels heavy for its size, has a dull, hard skin, and no soft spots. You can also save time by purchasing pre-cubed butternut squash, often found in the refrigerated produce section of most grocery stores. Butternut squash is not only delicious but also packed with vitamins A and C, and a good source of fiber, making this soup a nutritional powerhouse.
• Aromatics & Spices: The soul of this Thai-inspired soup comes from its aromatic base and vibrant spices.
  • Thai Red Curry Paste: This paste is a blend of red chilies, lemongrass, galangal, kaffir lime zest, and other spices, delivering a balanced heat and incredible depth of flavor. You can adjust the amount to your preference for mild or spicier soup.
  • Fresh Ginger: Grated or minced, fresh ginger adds a warm, zesty, and slightly peppery kick that complements the curry beautifully. If fresh ginger is unavailable, you can substitute with ground ginger, using about 1/2 teaspoon for every tablespoon of fresh.
  • Garlic & Onion: These foundational ingredients are sautéed to create a fragrant base that layers in savory notes, essential for a rich soup.
  • Salt & Pepper: Essential for seasoning and enhancing all the other flavors.
• Coconut Milk: This ingredient is key to achieving the luxurious creaminess and rich, subtly sweet flavor of the soup. I recommend using full-fat coconut milk for the most decadent texture. It’s added towards the end of the cooking process to maintain its creamy integrity. While full-fat is preferred, light coconut milk can be used for a lighter option, though the soup may be slightly less creamy. For those not aiming for a vegan soup, heavy cream, half & half, or whole milk can be used as substitutes, but the distinct flavor profile of coconut milk truly defines this dish.
• Vegetable Broth: This forms the liquid base of our soup. Using vegetable broth keeps the recipe vegan and ensures the flavors of the squash and curry shine through. You can use low-sodium vegetable broth to have more control over the salt content of your soup.
• Lime Juice: A finishing touch that makes a huge difference! Freshly squeezed lime juice adds a bright, zesty acidity that balances the richness of the coconut milk and the spice of the curry, elevating the overall flavor profile.
• Fresh Cilantro: Used both in the soup and as a garnish, cilantro adds a burst of fresh, herbaceous flavor that pairs wonderfully with Thai cuisine. If you’re not a fan of cilantro, parsley or green onions can be used as an alternative garnish.
• Garnish (Optional): Pumpkin seeds or roasted peanuts add a delightful crunch and extra texture to each spoonful.

How to Make Creamy Curried Butternut Squash Soup: A Step-by-Step Guide

Making this curried butternut squash soup is a straightforward process that yields incredibly delicious results. Follow these steps for a perfect batch every time.

Step 1. Sauté the Vegetables: Begin by heating a large soup pot or Dutch oven over medium heat. Add the olive oil, then toss in the diced yellow onion, minced garlic, and grated ginger. Cook these aromatics gently, stirring occasionally, until the onions become translucent and soft, typically about 5-7 minutes. This step is crucial for building a flavorful foundation for your soup.

Step 2. Infuse with Curry Paste: Once the aromatics are softened, stir in the vibrant Thai red curry paste along with salt and pepper. Cook for another 1-2 minutes, stirring constantly. This allows the curry paste to toast slightly, releasing its full aromatic potential and deepening its complex flavors.

Step 3. Add Squash and Simmer: Now, add the cubed butternut squash to the pot, followed by the vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 20 minutes. Continue cooking until the squash is incredibly tender and easily pierced with a fork. This ensures a smooth and creamy texture after blending.

Step 4. Blend to Perfection: Once the squash is tender, remove the pot from the heat. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a high-speed blender. Be sure not to overfill the blender, and always blend hot liquids with the lid vented to prevent steam buildup. Blend until velvety smooth, then return to the pot.

Step 5. Stir in Finishing Ingredients: Before adding the main portion of coconut milk, reserve about ¼ cup for drizzling over individual servings later. Pour the remaining coconut milk into the soup and stir until well combined and heated through. Then, stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed – you might want a little more lime for brightness or a pinch more salt.

Step 6. Serve & Garnish: Ladle the hot, creamy curried butternut squash soup into individual bowls. Drizzle each serving with a bit of the reserved coconut milk, which adds an extra layer of creaminess and visual appeal. Garnish with additional fresh cilantro and a sprinkle of roasted peanuts or pumpkin seeds for a delightful textural contrast. Serve immediately and savor the rich, comforting flavors!

Storage & Meal Prep Tips for Your Curried Butternut Squash Soup

This Curried Butternut Squash Soup is not only delicious but also fantastic for meal prepping! Here’s how to store it properly to enjoy its flavors for days or even months:

Refrigeration: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat it gently on the stove over medium-low heat, stirring occasionally, or warm it in the microwave until heated through. If the soup has thickened too much in the fridge, you can add a splash of vegetable broth or water while reheating to reach your desired consistency.

Freezing: This soup freezes beautifully! Allow the soup to cool completely to room temperature before transferring it to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace if using containers to account for expansion. It can be frozen for up to 3 months. To thaw, simply transfer it to the refrigerator overnight, then reheat as described above. Freezing makes it a perfect make-ahead meal for busy weeknights.