Thai Green Curry Butternut Squash Soup
A velvety squash soup with coconut milk and gentle green curry heat, lifted with lime.
Made with Thai green curry paste and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.61 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion for 5 minutes until soft.
5 min - 2
Add your ready made Thai green curry paste (see the base recipe) and fry for 2 minutes until fragrant.
2 min - 3
Add the squash and your ready made homemade vegetable stock (see the base recipe). Bring to the boil, then simmer for 20 minutes until the squash is very soft.
20 min - 4
Add the coconut milk and blend until smooth with a stick blender.
2 min - 5
Return to a gentle heat for 3 minutes. Add the lime juice and a pinch of salt to taste.
- 6
Ladle into bowls and top with coriander and pumpkin seeds.
Tips
- Roast the squash first for a deeper, sweeter flavour if you have time.
- Blend while hot but keep the lid on loosely and cover with a tea towel if using a jug blender.
- Stir in a spoonful of extra coconut milk for a swirl.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 3 days or freeze for 3 months. Reheat until steaming hot all the way through.
Questions
Is this vegan?
Not with the base paste, which contains shrimp paste. It is otherwise plant based, so use a vegan green curry paste for a fully vegan version.
Can I use pumpkin instead of butternut squash?
Yes, use the same weight of pumpkin or sweet potato.
Can I make it spicier?
Yes. Add a sliced fresh green chilli to the pan with the onion.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.