Thai Squash Soup is comfort food to warm your soul! Silky smooth butternut squash kicked up a notch with Thai curry flavor makes a perfect lunch for the cooler weather of fall. There is nothing quite like a warming bowl of soup on a cool day, and this Thai Squash Soup is like a great big hug in a bowl. I know it can be sad to see summer go, but I for one love fall because it means beautiful colors, crisp mornings and comfort foods.
Comfort Food Recipes – Soups
Soups are one of my fall-back lunches in fall and winter (and stews for dinner, of course). First of all, they are so easy and are perfect for making a small batch for one day or double the recipe to last all week. In addition, they are freezer-friendly too. It’s worth noting, they have infinite flavor possibilities as well. Whether it’s an Instant Pot Mexican Chicken and Rice Soup or Roasted Red Pepper Tomato Soup, you can’t go wrong with a SOUPer comfort food recipe like the many versions of soup. (Sorry, couldn’t resist.)
More Comfort Food Soup Recipes to try
- Celery Root Soup and Lobster Dinner for Two
- Easy Broccoli Soup with Spicy Roasted Chickpeas
- Grilled Cheese and Tomato Soup
- Pesto Grilled Cheese and Italian Vegetable Soup
- Mushroom Grilled Cheese and French Onion Soup
- Our Best Grilled Cheese and Soup Pairings
Squash soup is definitely one of my favorites. Butternut squash in particular becomes so incredibly smooth and gently sweet. It also works really well with Asian flavors like the lemongrass squash soup I often make. Here, I decided to go for something a little different but just as delicious. There’s just enough Thai red curry paste to add another level of flavor as well as a little heat.
Thai Squash Soup Recipe Tips
- This soup takes so little time to make as all you do is soften the onion, add the squash, then add stock and let it cook a few minutes. Blend it up then add a little coconut milk and red curry paste.
- You can use ready-made curry paste, or I plan a little and make vegetarian Thai red curry a day or two before. I either keep back a little paste or make extra for a larger batch of soup.
- You can either serve the blended soup alone, or try it as I have here with some cooked noodles mixed through as well. It’s a great way to make it a little more substantial with minimal effort.
Quick and easy to make, incredibly smooth with a gentle spice kick, this Thai Squash Soup is such a great lunch option for colder weather. Comfort food hardly gets any easier.
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- 1/2 onion
- 1 lb butternut squash
- 1 cup light stock
- 3 tbsp coconut milk
- 3 tbsp Thai red curry paste
- 1 tbsp vegetable oil
- 3 oz somen noodles optional
Dice the onion and peel and dice the squash. Warm the oil over a medium heat and add the onion. Cook for a minute, stirring occasionally, to soften the onion.
Add the squash to the pan, stir then cover and let it sweat a minute, reducing the heat if you need to so the vegetables don't stick or burn.
After a minute or two, add the stock, bring to a simmer then cover and simmer for 5 minutes or more, depending on the size of the pieces of squash, until squash is tender to a knifepoint.
Blend the soup until smooth, add the coconut milk and Thai red curry paste then serve, either as it is or over some thin cooked noodles.
- Squash weight is peeled weight.
- I suggest somen noodles as they are light and quick to cook but any other thin noodle will work well - weight is before cooking.