Name: Thai Spiced Roasted Butternut Squash Soup with Coconut Milk and Lime Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Thai
Ingredients: 2 tablespoons olive oil (for roasting the squash – omit if not roasting); 1 medium butternut squash (approx. 2½ lbs), peeled, seeded, and cut into 1-inch cubes (about 4 cups); 2 tablespoons butter (or olive oil or coconut oil); 1 large onion, peeled and chopped; 4 large garlic cloves, peeled and chopped; 2-inch piece fresh ginger, grated; 1 small red chili, seeds removed, finely chopped (optional for extra heat); 2-3 tablespoons Thai curry paste (red or yellow; red used in this recipe); 3-4 cups broth (vegetable or chicken broth preferred); 1 tablespoon fish sauce or tamari (optional); 1 tablespoon maple syrup or sugar (optional); 1 cup coconut milk, plus extra for drizzling when serving; 2 lime leaves or 1 teaspoon lime zest; 1 large stalk fresh lemongrass, smashed and sliced in half lengthwise (or dried lemongrass); Salt and pepper, to taste; Handful fresh mint or cilantro leaves, chopped; Sliced limes; Roasted chopped peanuts or spiced peanuts (see recipe below); Chopped scallions; Chili flakes; 1 cup raw shelled peanuts (reduce roasting time if dry roasted peanuts are used); 1 teaspoon coconut oil; 1 dry kefir lime leaf, crumbled or ground (optional); 1 teaspoon chili powder; ¼ teaspoon salt; 1 teaspoon fresh lime juice; 1 teaspoon chopped cilantro or chadon beni

Jump to Recipe· 3.9 from 14 reviews

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There is something utterly irresistible about a bowl of warm, comforting soup that also dances with vibrant, exotic flavors. The Thai Spiced Roasted Butternut Squash Soup with Coconut Milk and Lime Recipe is exactly that kind of dish — a beautiful blend of sweet roasted squash, creamy coconut milk, and those signature Thai spices infused with lime’s bright zing. This soup perfectly balances depth and brightness, making it an absolute favorite to cozy up with on chilly evenings or whenever you crave a taste of sunshine from your kitchen. It’s nourishing, delightful, and packed with comforting layers of flavor that feel like a hug in a bowl.

Ingredients You’ll Need

A white ceramic pot filled with smooth orange soup, with a shiny texture, gently lifting in the middle by a ladle of the same color showing the thick liquid's surface. In the background, a small bowl holds several green lime wedges with a few whole limes placed nearby. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward but thoughtfully chosen ingredients. Each component plays a crucial role, from the sweet, caramelized butternut squash that forms the hearty base to the aromatic spices that elevate the soup’s complexity. Using fresh herbs and quality broth enhances both color and texture, guaranteeing a rich yet refreshing final taste.

Olive oil: Perfect for roasting the squash, it helps caramelize and deepen the natural sweetness.
Butternut squash: The star of the show, its tender, sweet cubes provide that velvety texture and golden color.
Butter (or coconut oil): Adds a luscious richness when sautéing the aromatics.
Onion: Gives a foundational sweetness and softness to the flavor base.
Garlic: Brings a warm pungency that perfectly complements the spices.
Fresh ginger: Adds a zingy brightness and subtle heat that livens up the soup.
Red chili (optional): For those who want to dial up the heat a bit.
Thai curry paste: The powerhouse of flavor imparting authentic Thai warmth and aromatic spice.
Broth (vegetable or chicken): The liquid base that melds flavors and controls the soup’s creaminess.
Fish sauce or tamari (optional): Deepens umami and adds a slight savory edge.
Maple syrup or sugar: Balances the spices with gentle sweetness.
Coconut milk: Gives that signature creamy texture and tropical aroma.
Lime leaves or lime zest: Infuses the soup with fresh citrus notes.
Lemongrass: Adds an herbal, citrusy aroma that’s essential to Thai cuisine.
Salt and pepper: To season perfectly.
Fresh herbs and garnishes: Mint, cilantro, scallions, peanuts, chili flakes, and lime slices to top off the dish memorably.

How to Make Thai Spiced Roasted Butternut Squash Soup with Coconut Milk and Lime Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400°F and tossing the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roasting the squash intensifies its natural sweetness and creates those beautiful golden edges that add depth to the soup. Roast for about 15-20 minutes, turning once halfway through, until tender and lightly caramelized.

Step 2: Sauté Aromatics and Build Flavor

While the squash roasts, heat butter or your chosen oil in a large pot over medium heat. Add chopped onion, grated ginger, and sauté gently until softened and fragrant, about 4-6 minutes. This step creates the luscious aromatic base that brings warmth and complexity to the soup.

Step 3: Stir in Curry Paste, Garlic, and Chili

Next, add Thai curry paste along with chopped garlic and optional chili for heat. Cook for about a minute, allowing the aromas to bloom and the spices to marry beautifully with the softened onions and ginger.

Step 4: Combine Roasted Squash and Liquids

Add the roasted butternut squash to the pot and stir to coat it in the aromatic curry mixture. Then pour in your broth along with lime leaves, fish sauce or tamari, maple syrup, and lemongrass if using. Bring everything to a boil before lowering the heat to simmer gently for 10-15 minutes, giving the flavors plenty of time to mingle and marry.

Step 5: Blend to Creamy Perfection

Once simmered, remove the lemongrass and lime leaves with a slotted spoon and discard. Use either an immersion blender in the pot or transfer the soup in batches to a blender, pureeing until silky smooth. This blending step transforms the ingredients into one harmonious, velvety blend that feels indulgent but nourishing.

Step 6: Finish with Coconut Milk and Seasonings

Return the blended soup to the heat and stir in the creamy coconut milk. Warm it gently and add a touch of extra broth or water if needed to reach your perfect consistency. Taste and adjust with salt and pepper, balancing all the layers of sweet, spicy, tangy, and savory flavors.

How to Serve Thai Spiced Roasted Butternut Squash Soup with Coconut Milk and Lime Recipe

A white speckled bowl filled with smooth orange soup topped with a swirl of white cream, green cilantro leaves, crushed light brown peanuts, and small red chili flakes at the center. The bowl is placed on a white marbled surface. Nearby, a small white bowl holds more crushed peanuts, and another white speckled bowl contains green lime wedges. To the side, several pieces of light brown crusty bread are visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing this soup is where it really comes alive visually and taste-wise. Fresh herbs like cilantro or mint add a bright herbal burst, while roasted chopped peanuts lend a satisfying crunch and nutty depth. A drizzle of coconut milk on top adds creaminess as a pretty swirl, and a squeeze of fresh lime juice injects tantalizing citrus brightness. Scallions or chili flakes bring subtle heat and a pop of color to complete the experience.

Side Dishes

This soup pairs wonderfully with light and fresh sides such as Thai-style rice salad, steamed jasmine rice, or crunchy vegetable spring rolls. You can also serve it alongside warm crusty bread for soaking up every luscious drop, making it a comforting yet exciting meal.

Creative Ways to Present

For an impressive presentation, serve the soup in rustic bowls with a swirl of coconut cream and a sprinkle of chopped herbs and nuts on top. Try adding a crispy fried shallot or a small wedge of lime on the rim for an elegant finishing touch. If serving guests, individual garnish stations can make it fun and interactive.

Make Ahead and Storage

Storing Leftovers

The Thai Spiced Roasted Butternut Squash Soup with Coconut Milk and Lime Recipe keeps beautifully in the refrigerator for up to three days. Keep it covered tightly in a container. The flavors deepen over time, and it’s normal for the soup to thicken, so just add a splash of broth or water before reheating to loosen it back up.

Freezing

This soup freezes wonderfully for up to three months. To freeze, cool it completely and transfer to airtight containers or freezer bags. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove, adding a bit of broth or water if it has thickened. This makes it a perfect make-ahead meal to keep on hand anytime.

Reheating

Reheat the soup slowly over medium-low heat on the stove to prevent scorching, stirring occasionally. If it’s thicker than you like, simply whisk in more broth or water, maintaining the soup’s creamy richness while warming it evenly.

FAQs

Can I use other squashes instead of butternut?

Absolutely! Pumpkin or sweet potatoes work beautifully in this soup, lending their own sweetness and texture while still complementing the Thai spices and coconut milk perfectly.

Is this recipe vegan or gluten-free?

Yes, it can be easily vegan by substituting butter with coconut oil and using vegetable broth. Tamari is a gluten-free alternative to soy sauce, and fish sauce can be omitted or replaced with a vegan fish sauce to keep it plant-based.

How spicy is the soup?

The heat level depends on your choice of chili and Thai curry paste. You can adjust the spice by omitting chili or using a milder curry paste. This flexibility makes it great for all palates.

Can I prepare this soup without roasting the squash?

Yes, you can skip roasting and cook the squash directly in the pot. Roasting adds extra depth and sweetness, but the flavor will still be wonderful without it.

What is the best way to add lime flavor?

Lime leaves or zest infused during cooking give a subtle citrus aroma. A fresh squeeze of lime juice just before serving brightens the soup vibrantly. Both together make the lime flavor truly stand out.

Final Thoughts

There is such joy in making and sharing the Thai Spiced Roasted Butternut Squash Soup with Coconut Milk and Lime Recipe. Its luscious, creamy texture and vibrant layers of flavor never fail to impress and soothe. Whether you’re new to Thai-inspired cooking or a seasoned fan, this soup is an unforgettable way to warm your soul and satisfy your taste buds. So gather your ingredients, ignite your kitchen, and let this delicious bowl of goodness become a new favorite in your recipe collection.

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