Thai Curried Butternut Squash Soup

  • Author: Jenna
  • Cook Time: 30 min
  • Total Time: 30 min
  • Yield: 8 1x


  • 2 tablespoons olive oil
  • 2-pound butternut squash (about 3 cups)
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, pressed or chopped
  • 2 to 3 tablespoons Thai red curry paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ⅛ teaspoon red pepper flakes 
  • 1 tablespoon fresh lime juice
  • 4 cups (32 ounces) vegetable broth
  • ½ cup full fat coconut milk for drizzling on top
  • ½ cup unsweetened coconut flakes
  • Handful fresh cilantro leaves, chopped


  1. Heat oil in a large Dutch oven over medium heat. Add the squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
  2. Cook the vegetables for 8 to 10 minutes, stirring occasionally. Add broth. Bring the mixture to a boil, then reduce the heat and simmer until squash is soft, about 15 to 20 minutes.
  3. Toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently. Keep an eye on them so they don’t burn. The edges should be golden brown. 
  4. Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Transfer the squash mixture   to a blender, close the lid, and blend until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
  5. Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.


Recipe adapted from Cookie and Kate

myWW points: Blue 2; Green  2;  Purple 2 (1 cup)

The points above were calculated with the WW recipe builder. If you use the nutritional information, points will be different. 


  • Category: Easy
  • Method: Stovetop
  • Cuisine: Asian


  • Serving Size: 1 cup
  • Calories: 273
  • Sugar: 22g
  • Sodium: 570mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 4g

Keywords: thai butternut squash soup