Thai-inspired Butternut Squash Soup

This soup is subtle. And interesting. So much so that I find myself taking another spoonful just to discover another flavor.

Overall, this soup is just pureed butternut squash. But then I added traditional Thai spices (like lemongrass, ginger, curry, and coconut) and suddenly it became one of the most interesting soups I’ve ever tasted. Surprisingly, the day after, the soup had a much stronger lemongrass flavor. It was awesome! Another surprising aspect of this soup was how filling it is. I didn’t expect that from a cream soup.

I roasted my butternut squash before adding it to the soup, but I recommend just braising it instead. Roasting added a lot of time and effort without the rewards on flavor for this particular soup. Butternut squash has a soft enough outside that peeling it with a vegetable peeler is my preferred method. The directions described in the recipe reflect the better braising method.

The red curry paste adds a nice depth to the soup. The soup is not spicy. Not even for a Minnesotan. But it is warming and oh so interesting. I take a spoonful, and I just sit and ponder it. Like a good glass of wine.

While on a recent trip to New York City, I discovered  flavored sea salts. I could have spent all day tasting flavored sea salts! After burning my mouth on the “hottest pepper in the world” sea salt, I decided to bring home Thai Ginger sea salt, which I ended up using in this recipe. It has a strong ginger flavor that goes nicely with the strong salt. In the event you don’t have Thai Ginger sea salt in your cupboard, you can add 1 tablespoon minced ginger to the onion and red curry paste mixture and add salt to taste when you are simmering the soup.

Thai-inspired Butternut Squash Soup
Serves 4
A complexly flavored soup that will encourage you to slow down and ponder its flavors.
Total Time
40 min
Total Time
40 min
225 calories
26 g
0 g
14 g
3 g
10 g
233 g
1791 g
4 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 225
Calories from Fat 122
% Daily Value *
Total Fat 14g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 1791mg
Total Carbohydrates 26g
Dietary Fiber 3g
Sugars 4g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 lb butternut squash
  2. 1 medium yellow onion, coarsely diced
  3. 3/4 teaspoon red curry paste
  4. 3 teaspoons Thai Ginger sea salt
  5. 2 cups lemongrass tea (see note)
  6. 7 ounces coconut milk
  7. 1 tablespoon oil
  1. Heat the oil in a large sauce pan over medium-high heat. Add the onion and stir until coated with oil. Turn down the heat to medium and let cook for about 3 minutes, or until the onion begins to soften. Stir in the curry paste and the Thai Ginger sea salt. Let cook for 2 more minutes.
  2. Peel and de-seed the squash. Cut into 1 inch cubes and add to the sauce pan, cooking for 3 minutes. Pour in about 1 cup of the lemongrass tea, cover and let cook until soft. Remove the cover, and let the cook for about 5 minutes. There should still be a little bit of liquid in the pan to prevent burning.
  3. Add the remaining tea and puree the soup using a hand blender (or a food processor).
  4. Return the soup to the stove and add the coconut milk (add water if you want a thinner soup). Cook for about 7 minutes to allow the flavors the blend (longer if you have the time). Taste, and adjust seasonings. Serve and ponder it's complex flavors.
  1. To make lemongrass tea, crush and chop 5-7 stalks then steep in 2 cups boiling water for at least 5 minutes.
Craving Sustenance

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4 Responses

  1. Molly B says:

    You inspire me… thai or no!

  2. Anonymous says:

    Sounds good! But what is the garnish floating in the middle?

    And are you and your folks planning on coming for Thanksgiving? I hope so!


  3. Jillted says:

    The garnish is sliced lemongrass. It ended up being too overpowering, so I didn’t include it in the recipe.

    And I think my parents will be a Thanksgiving again this year. 🙂

  4. Anonymous says:

    Good! I can’t wait for your stuffing and whatever else you might want to bring that could be a blog entry!!