This rich, creamy, and deeply flavorful soup combines the natural sweetness of roasted butternut squash and rutabaga with bold Thai aromatics. Coconut milk, peanut butter, fresh ginger, garlic, and red curry paste create a silky-smooth texture with the perfect balance of heat, spice, and creaminess. While it’s the ultimate comfort food for chilly months, this soup stays light and refreshing enough to enjoy year-round.
Why You’ll Love This Thai Butternut Squash Soup
- Rich and Creamy – Coconut milk and peanut butter create a luscious texture without heavy cream
- Sweet and Spicy Balance – Natural sweetness from the squash and rutabaga perfectly complements the warmth of curry paste, ginger, and garlic
- Nutrient-Packed – Loaded with vitamin A, fiber, and antioxidants
- Versatile and Customizable – Add shrimp or tofu for protein, garnish with fresh herbs, or adjust the spice level
- Quick and Easy to Make – Ready in under an hour in one pot, perfect for weeknight dinners or meal prep
How to Make Creamy Thai Butternut Squash Soup
Start by roasting the butternut squash and rutabaga to enhance their natural caramelized sweetness. Then build your aromatic base by sautéing onion, garlic, ginger, and red curry paste. Blend everything with coconut milk and peanut butter until ultra-silky smooth.
Want to make your soup even creamier? The peanut butter not only thickens the soup but adds a subtle nutty depth that perfectly complements the Thai spices. Finish with a squeeze of fresh lime juice to brighten the flavors, then garnish with Thai basil, chili flakes, crushed peanuts, and a swirl of coconut cream for an irresistible presentation.
Tips for the Best Thai Butternut Squash Soup
- Use full-fat coconut milk for the creamiest texture and richest flavor
- Adjust the spice level by adding more or less red curry paste or chili flakes to match your heat preference.
- Blend thoroughly using an immersion blender or high-speed blender until silky smooth.
- Garnish generously with fresh herbs, sesame seeds, or crispy shallots for a delightful crunch.
This Thai-inspired butternut squash soup pairs perfectly with crusty bread, jasmine rice, or grilled shrimp skewers for a more substantial meal. For a complete flavor adventure, serve it alongside a refreshing Thai cucumber salad or aromatic lemongrass chicken.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. When reheating on the stovetop, stir in a splash of coconut milk or broth to bring back its creamy texture.
If you love bold Thai flavors, creamy soups, and cozy, nourishing dishes, this butternut squash and rutabaga soup is a must-try! It’s simple to prepare, endlessly customizable, and sure to wow your taste buds. Give it a shot and share how you made it your own!
Thai-Inspired Butternut Squash and Rutabaga Soup
4
servings30
minutes30
minutes1
hourThis Thai-Inspired Butternut Squash and Rutabaga Soup is rich, creamy, and packed with bold flavors from coconut milk, peanut butter, and red curry paste. A perfect balance of sweet, savory, and spicy, it’s a comforting yet vibrant dish that’s both nourishing and satisfying.
Ingredients
- For the Soup
1 medium butternut squash, peeled and cubed
1 medium rutabaga, peeled and cubed
2 tablespoons extra virgin olive oil, divided
1 small onion, chopped
3 cloves of garlic, minced
1 tablespoon ginger, freshly grated
1/2 teaspoon red pepper flakes
1 tablespoon red curry paste
1 teaspoon ground turmeric
1 teaspoon ground coriander
6 cups vegetable broth
1/4 cup peanut butter
14 ounces coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice, freshly squeezed
1 tablespoon brown sugar
to taste, salt and ground black pepper
- For Serving
Thai basil leaves
crushed peanuts
red pepper flakes
coconut milk
lime wedges
Directions
- Roast the Squash & Rutabaga:
Preheat oven to 400°F (200°C). Toss the butternut squash and rutabaga with one 1 tablespoon extra virgin olive oil, salt, and ground black pepper. Spread on a baking sheet and roast for 30 minutes until caramelized and tender. - Sauté the Aromatics:
Heat the remaining tablespoon of extra virgin olive oil over medium heat in a large pot. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the garlic, ginger, red curry paste, peanut butter, turmeric, coriander, and red pepper flakes. Sauté for 1-2 minutes until fragrant. - Simmer the Soup:
Add the roasted butternut squash and rutabaga to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat slightly and simmer for 20 minutes, allowing the flavors to meld. - Blend and Add Coconut Milk:
Use an immersion blender to purée the soup until smooth (or carefully transfer to a blender in batches). Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Simmer for 10 minutes, whisking occasionally until the peanut butter is fully incorporated. - Garnish and Serve:
Ladle the soup into bowls. Swirl coconut cream on top and garnish with Thai basil, red pepper flakes, and crushed peanuts. Serve with lime wedges on the side.
SUGGESTED RECIPE: Brown Butter Pappardelle with Roasted Butternut Squash and Sausage
If you’re craving more rich, comforting flavors, Brown Butter Pappardelle with Roasted Butternut Squash and Sausage is the perfect next dish to try. The nutty depth of brown butter, caramelized butternut squash, and savory Italian sausage come together in a luxurious, flavor-packed pasta that feels both rustic and refined.
