Thai Butternut Squash Soup Recipe

Jump to Recipe Print Recipe

Thai Butternut Squash Soup Recipe is a silky smooth and creamy butternut squash soup with delicious Thai flavors. A healthy, warm, and comforting meal full of flavor. That can be prepared in the Instant Pot, Crock-Pot, or Stovetop.

There’s nothing more warming and comforting than a bowl of butternut squash soup on a chilly day! This recipe was made on a cold, snowy day. By the time I finished making the soup, the snow had stopped and the sun came out in full force. The weather changes so fast around here. That is Colorado for you! There is a joke we Coloradans always say, “if you don’t like the weather, just wait 5 minutes.”

This soup is really easy to prepare with healthy ingredients. It includes Instant Pot, Crock-Pot, and Stove Top instructions. It’s just a really flavorful and comforting soup. My husband and I love butternut squash soup because of its smooth and creamy texture. I wanted to mix things up a bit by adding Thai flavors such as red curry paste and chili paste for a mild little kick.

Ingredients

Thai Butternut Squash Soup Instant Pot

• 

• 

1. Press the “Saute” button on the Instant Pot. Add oil then the garlic and ginger. Stir and cook until fragrant. Press the “Cancel” button.
2. Add the broth, lime juice, curry paste, chili paste, and salt. Stir the mixture. Add squash, carrots, and roasted pepper. Lock the lid and turn the valve to “sealing.” Press the “pressure cook” button and adjust the time to 8 minutes. Once cooking is complete, manually release the pressure by switch the valve to “venting.”
3. Once it has depressurized, remove the lid and used an immersion blender to puree the mixture. Blend until smooth and creamy. Stir in the coconut milk then top with red pepper flakes.

• 

• 

Thai Butternut Squash Soup CrockPot

1. To a crockpot add vegetable broth, garlic, ginger, lime juice, red curry paste, chili paste, salt, butternut squash, carrots, and red pepper. Stir the mixture to combine.
2. Cook on low for 6-8 hours or high 3-4 hours, or until squash is tender and mashes easily.
3. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk. Garnish with red pepper flakes.

Thai Butternut Squash Soup Stove Top

1. Heat a large pot on medium-high heat. Add oil then the garlic and ginger. Stir and cook until fragrant. Add vegetable broth, lime juice, red curry paste, chili paste, salt, butternut squash, carrots, and red pepper. Stir and cook until the mixture boils.
2. Cover, reduce heat to simmer, and cook until the butternut squash is tender and mashes easily (approximately 20 minutes).
3. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk. Garnish with red pepper flakes.

Tips/Variations

• If you don’t have an immersion blender you can use a blender. If using a blender, make sure your blender can handle hot liquids. Otherwise, you may need to cool the soup before blending.
• This recipe has a faint amount of heat. For a spicier soup increase the chili paste.
• For a thicker soup, use less coconut milk.
• You can use either cream or half and half to replace the coconut milk.

Products

This post may contain affiliate links. I may earn a commission on products with no extra cost to you. Please read my privacy policy.

More Soup Recipes

• 

• 

•