This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months. It is very easy to make and doesn’t use a lot of ingredients. I’ll make a batch of this and have it for lunch and dinner for the next few days.
What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. I use a lot of garlic, ginger, lemongrass, Thai chili, and coconut milk. The natural sweetness of the butternut squash complements these herbs and spices very well.
To make the soup into a fuller meal, add chickpeas or pan-fried tofu for protein. If you are not vegan, add some shredded chicken or shrimp. Often times, I even add a small handful of cooked rice to the soup.
COOKING NOTES FOR THAI-SPICED BUTTERNUT SQUASH SOUP
CUTTING BUTTERNUT SQUASH
Hacking into a butternut squash can be tricky, especially if you are trying to seesaw your way through the squash with a dull knife. Using a good sharp knife makes a huge difference. First, slice off a bit of the top and bottom. If the squash is short, stand the squash upright, and slice the squash down the middle.
If you are working with a butternut squash that has a long (possibly crooked) neck, I recommend laying the butternut squash on its side and cutting off the neck so that the squash is easier to chop.
WATCH HOW TO CUT BUTTERNUT SQUASH
USING LEFTOVER ROASTED SQUASH
If you happen to have a lot of roasted butternut squash leftover from meal prep, use it for this soup! You’ll need about 3 cups of roasted squash for the recipe. Leave the cooking time the same so that the lemongrass can release more flavor.
LOOKING FOR MORE BUTTERNUT SQUASH RECIPES?
- Vegan Butternut Squash Curry
- Butternut Squash Mac and Cheese
- Butternut Squash Mashed Potatoes
- Vegan Farro Risotto with Walnut Cream and Roasted Butternut Squash (from Naturally Ella)
Thai-Spiced Butternut Squash Soup
Ingredients
Soup
- 2 to 3 stalks lemongrass, see note 1
- 2 tablespoons coconut oil, see note 2
- 1 small onion (about 130g), diced
- 4 cloves garlic, smashed
- 1- inch piece of ginger, sliced
- 2 Thai chilis, sliced (see note 3)
- 1 teaspoon salt, divided
- 5 cups cubed butternut squash (about 1 1/2 pounds), see note 4
- 4 cups vegetable broth
- 1/2 teaspoon ground coriander, optional
- 1/2 cup coconut milk, see note 5
Optional Add-Ins
- lime juice
- chopped scallions
- toasted coconut
- toasted pumpkin seeds
Instructions
- Prepare the lemongrass stalks by peeling off 1 or 2 layers of the dry outer leaves. Discard the very thin, dry parts of the stalk that look like twigs. Slice the lemongrass stalks into 4-inch sections. Take a kitchen mallet and bash the bottom sections of the lemongrass to release more flavor. Set the lemongrass aside.
- Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger. Cook for about 4 minutes, stirring occasionally. Next, add the Thai chili and 1/2 teaspoon of salt, and cook for another minute.
- Add the cubed butternut squash, vegetable broth, remaining 1/2 teaspoon of salt, and coriander, if using. Lay the pieces of lemongrass over the butternut squash, but make sure they are submerged under the broth. Placing the lemongrass here will make them easier to remove when the soup is done cooking.
- Cover the pot and bring the broth to boil. Then, reduce the heat to low and simmer for another 10 to 13 minutes, covered. The soup is ready when the squash is fork tender.
- Uncover the pot and let the contents cool for 10 minutes.
- Use tongs to remove the lemongrass and discard. Add the coconut milk.
- Scoop the contents into a high-speed blender and blend in smaller batches until smooth. Alternatively, you can use an immersion blender and blend the soup directly inside the pot.
- Serve the soup in bowls. Garnish with lime juice, chopped scallions, toasted coconut, and toasted pumpkin seeds, if you like.
Notes
- Use 2 stalks of lemongrass if they are nice and thick (the bottom of the stalk is about 3/4 to 1 inch wide); use 3 stalks if they are thinner.
- Olive oil, canola, or safflower oil works for this too.
- The soup won’t be too spicy when you add the two Thai chilis. Rather, you’ll feel a tiny bit of heat in the back of your throat as you eat the soup. Feel free to leave it out completely or add a few more to suit your taste.
- At the supermarket, pick a squash that is somewhere between 2 1/4 to 2 1/2 pounds.
- My original recipe used 1 cup of soy milk instead of coconut milk. If you don’t like the flavor of coconut milk, add the soy milk instead. The soup will be slightly more runny but not by much.
Nutrition
Note: This post was originally published in October 2015. I simplified the recipe slightly and added more photos.
Michelle | A Dish of Daily Life says
We love butternut squash soup here and we always like trying new variations! This one definitely needs to go on our MUST TRY list…I’ve never made a thai version before. I have a feeling it will be a big hit!
Lisa says
Thanks, Michelle! The first sip I had of this, I fell in love! Hope you enjoy this Thai version, too!
Kristen @ A Mind Full Mom says
I love butternut squash and this soup looks just delightful! I can’t wait to see those cookies as well!
Lisa says
Yay! They’re coming up!
Catherine says
Dear Lisa, I could go for a bowl of this soup right now..it’s looks creamy and beautiful. I can’t wait for those cookies later this week either! xo, Catherine
Lisa says
Bring a bowl, Catherine! I’ll dish some up for you!
Sam @ PancakeWarriors says
Love this spicy kick to this sweet soup! I’m all about trying butternut squash new ways! And yes, you have to have a sharp knife to cut through butternut squash or it could be quite the scary task!
Lisa says
Right? I am not kidding when I say that I’m scared to lose a finger when I cut through the squash with a duller knife!
Julia says
Ooof it looks sooooo creamy and delicious! I love how healthy, yet comforting, this soup is! Butternut squash soup is one of my all-time favorites, and I’m always looking for ways to change up my homemade version. I must be trying this soon!
Lisa says
Thanks, Julia!!
Sydney | Modern Granola says
This looks so insanely delicious! I’m so on board with everything about this recipe from the Thai flavored butternut squash soup to the stunning pictures you’ve taken. This looks like such a treat to eat!
xx Sydney
Lisa says
Thank you, Sydney! Surprisingly, it took me several tries before I got these soup photos right, so I’m glad you like them!
Melissa Falk says
Thanks for this one, Lisa. It looks delish and I can handle the heat 🙂
Lisa says
Hehe, YES!
Leslie @ flora foodie says
Sorry you’re sick! I’m a fellow Sacramentan and everyone I know is getting sick 🙁 it’s in the air… I’m drinking Airborne like it’s going out of style. But this soup looks fantastic! Love love looooove Thai flavors, I will definitely try this soon!!!
Lisa says
Oh man, what is going on with Sac?? I probably should have been drinking a ton of Airborne, too!
Patricia @ Grab a Plate says
Hope you’re feeling better – wish I had this soup when I had that bug a week ago 🙂 It looks amazing and comforting! Love the kick of spiciness to it! Beautiful photos as always!
Lisa says
Thanks, Patricia! Thankfully, I think the bug is finally going away! And thanks for your kind words about my photos!
traci | vanilla and bean says
Oh no! Dang colds! Hoping for cooler air comin your way girlll…. it’s finally nice and cool here… high of 55 today! Hooray! So this soup is so dreamy, Lisa! Warming Fall and Thai flavors. OMGeeee! Love it! Feel better my dear <3 !!
Lisa says
Thank you, Traci! I’m feeling better already!
David @ Spiced says
Holy woah…this soup is gorgeous! My wife just got over the worst cold…what is it about the change in seasons that always makes you deathly ill? Rude! But soup makes everything better…especially this one with Thai flavors. Good use of soy milk, too! 🙂
Lisa says
Thanks, David! And seriously, what is up with seasonal changes and colds? I always get the sniffles whenever the seasons change to fall or spring!
Kelly - Life Made Sweeter says
Oh no, feel better soon. Hopefully lots of soup just like this one helps. I have a roasted butternut squash every day for dinner and this soup needs to happen next. It looks and sounds amazing! Love the lemongrass and turmeric.
Lisa says
Thanks, Kelly! I’m feeling better already!
Izzy @ she likes food says
Oh no! Being sick is the worst, I hope you feel better soon! I’ve been thinking about this soup since I saw it on Instagram! It is so beautiful and sounds delicious! I’ve been using so much butternut squash lately and I just love it so much!
Lisa says
Thanks, Izzy! I’m feeling much better this week!!
Maggie says
What a beautiful and comforting dish! Believe me or not, I never cooked with butternut squash before. This will be the recipe for my first butternut squash dish! Hope you’ll feeling better soon, and have a great weekend 🙂
Lisa says
Thanks, Maggie! Now that you live here, you can play with all the squash you want! Hope you had a great weekend!
Malakins says
Made this today after seeing the recipe on Instagram – SOOOOO GOOD. Even tho I used normal pumpkin and roasted it in the oven first for extra sweetness. But seriously, it was exactly what I was expecting when I made it. Served it with some home-made Thai satay skewers.
Lisa Lin says
Thank you so much for trying this soup recipe!!
Jenae says
Made this tonight and it was AMAZING!! Love all the flavors! And, thanks for helping me understand how to use lemongrass. I’ve bought the paste in a tube before but your left with a bunch of fibrous stuff at the end of your dish. Now I feel confident in using it. Thanks for another keeper recipe! ????
Lisa Lin says
Jenae, thanks for trying the recipe! So glad you liked it!
Esta says
Couple of questions
How much lemongrass paste should we use since hard to get lemongrass. Which pepper to sub for thai pepper.
1 suggestion. I just bake butternut squash whole for 1 hour then the meat just comes out beautifully. Much safer than trying to cut it
I do poke a few holes . Would this change the flavor cooking the squash my way ?
Thank you
I rated it so as not to alter your ratings
Havent made it yet
Lisa Lin says
Hi, Esta! 2 tablespoons of the paste works well. Roasting will enhance the sweetness of the squash in a good way, so feel free to add that in here!