Last Updated on August 5, 2026 by Tanya
This vegan butternut squash soup gets a Thai-inspired twist with coconut milk, red curry paste, and a squeeze of lime. Roasting the squash first deepens its natural sweetness, balancing perfectly against the warmth and spice of the broth. It’s a largely hands-off one-pot recipe, finished with coconut cream and fresh basil — the kind of bowl that makes a cold evening feel instantly cozier.
I love how roasting the squash first makes such a difference here — it caramelises those natural sugars and gives the soup way more depth than just simmering everything together from raw. This has become one of my favourite soups to make when I want something that tastes like it came from a Thai restaurant but is genuinely simple to put together, especially since the roasting time means most of it is hands-off.
Ingredients
- 🧡 Butternut Squash– Butternut squash is the star of the show. Naturally sweet and creamy especially when roasted, it creates a rich, velvety base for the soup.
- 🌶️ Red Curry Paste– This is where the Thai flavour really comes alive. Red curry paste is a mix of red chilli, lemongrass, garlic, and spices. Start with a 1-2 tablespoons and add as needed (some brands are quite spicy!) Note: Some curry pastes contain shrimp, so check the label for a vegan-friendly version like Maesri.
- 🌿 Ginger paste- Adds a warm, slightly spicy kick that pairs beautifully with the Thai-inspired flavours. Fresh ginger paste is best.
- 🥥 Coconut Milk– This makes the soup rich and creamy. Use full-fat coconut milk for or light coconut cream the best texture. Save some for serving- see video below!
- 🧂 Vegetable Broth– You can also use water, but broth adds more flavour. Add around 1 stock cube/ stock pot per cup of water.
- 🍋 Lemon Juice– A squeeze of fresh lemon juice balances the sweetness of the squash and richness of the coconut milk.
- 🌿 Fresh Basil (Optional, for garnish)- Fresh basil adds a lovely herbal, slightly sweet note that complements this soup. If you do happen to find Thai basil this is best as it has a slight anise flavour that plays beautifully with Thai-inspired dishes!
- 🧅 Crispy Shallots (Optional, for garnish)- Crispy shallots bring a savoury, crunchy, and slightly sweet bite that’s the perfect contrast to the smooth, creamy texture of the soup. They add a rich, caramelised onion flavour that enhances the overall dish. You can buy them pre-made (look in the Asian foods aisle in supermarkets).
FAQs
Check the label carefully, as many red curry pastes contain shrimp paste. Maesri is a widely available vegan-friendly brand, but always double-check regardless of brand.
A food processor or blender gives the smoothest result, but an immersion (stick) blender works well too, letting you blend directly in the pot once the soup has cooled slightly.
Yes — start with just 1 tablespoon of red curry paste rather than 2-3, and taste before adding more, since spice levels vary a lot between brands.
Store in an airtight container in the fridge for up to 4 days.
Yes — this freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth if it’s thickened.
Drizzle coconut cream in a circular pattern on top of the soup, then drag a wooden skewer through it in lines (or a spiderweb pattern) to create a decorative swirl!
Related
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Ingredients
- 1 tsbp Olive oil
- 1 med butternut squash, peeled, seeded, and cut into small cubes
- 1 medium yellow onion, chopped
- 2 to 3 tbsp Thai red curry paste
- 1 tablespoon garlic paste
- 1 tablespoon Ginger paste
- 4 cups (32 ounces) vegetable broth
- ½ cup full-fat coconut milk for drizzling on top
- Juice of half a lemon
- Fresh basil, red pepper flakes, fried shallots, chopped red chilli Optional- To serve
Instructions
- Preheat your oven to 400°F (200°C). On a baking tray, toss the cubed butternut squash with olive oil. Spread it out in an even layer and roast for about 25–30 minutes, or until the squash is tender and slightly caramelised.
- While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent. Add red curry paste, garlic and ginger paste cooking for an extra minute, allowing the paste to infuse the oil and become aromatic.
- Once the butternut squash is done roasting, transfer it to the pot. Add the vegetable broth and coconut milk. Bring the soup to a gentle simmer, and let it cook for about 10 minutes.
- Allow to cool. When lukewarm, blend the soup in food processor until it’s completely smooth and creamy. You may have to do this in batches.
- Once your soup is blended, add lemon juice and stir. Adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with coconut cream (see video easy way to decorate!) fresh basil, chilli flakes, fried shallots, and sliced red chilli for colour (optional as soup may already be spicy enough!)