Thai Inspired Spicy Curry Butternut Squash Soup

Thai Inspired Spicy Curry Butternut Squash Soup

JohnSned 1

"Love Thai flavors and I felt they would be a perfect match to play off the richness of a butternut squash soup. Curry, coconut, spicy are a wonderful to balance the richness of the squash. The first time I made it was kind of an accident. I was trying to make the traditional soup but when I tasted it lacked something. I looked to see how I could punch up the flavor. First I added the curry, I had some leftover red curry paste I made, added coconut milk and I felt I had something special. Like many soups and stews the flavor is better the following day. Enjoy!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 40 m servings 160 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
  2. Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
  3. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.



Awesome flavour ! However I would highly recommend NOT using a blender to puree the soup. Especially if the soup is still hot. Even at half full the soup exploded out of the lid. We simply ...

This is a wonderful recipe! I saw the previous reviews about there being too much liquid, and it being hard to puree so I made some changes. I roasted the squash and carrots so I could add them ...

The flavours are very nice but I felt that it came out way too thin. Next time I would probably do 2 cans of coconut milk and cut out the extra quart of water.