Recipe: Thai Butternut Squash Summer Soup

Up your healthy summer soup game with this interesting spin on a winter classic.

butternut squash soup

Photo by Asia Bradlee

Butternut squash curries can be a comforting dish in the colder months—but in the summer, these ingredients can be transformed into a cool summer soup. This chilled Thai butternut squash soup recipe is made in only 30 minutes and can be served by itself, over noodles, or on a bed of rice.

We used frozen butternut squash for this recipe, but use fresh if you prefer. You will also need a blender.


  • 3 cups fresh or frozen chopped butternut squash
  • 1 small white onion, chopped
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 1 tsp toasted sesame oil
  • 2 tbs red curry paste
  • 2 tsp minced garlic
  • 1 tsp chopped ginger
  • Juice of 1 lime
  • Salt and pepper to taste
  • Cilantro for garnish
  • Optional: red or green bell peppers, rice noodles, brown rice, cashews


  1. Heat the sesame oil in a pot over medium heat.
  2. Add the garlic, ginger, red curry paste, onions, and any optional additional vegetables if you’re using them, and sauté for three to five minutes until the onions are mostly translucent.
  3. Add in the butternut squash and vegetable broth and bring to a boil, then reduce to a simmer. Let simmer for 20 minutes.
  4. Once the squash is tender, transfer the mixture to a blender and blend until smooth. This may need to be done in two batches.
  5. Stir in the coconut milk and lime juice and stir well.
  6. Set in the refrigerator to chill.
  7. Serve cool with a garnish of cilantro and chopped cashews or over a bed or rice or noodles.