Thai Butternut Squash Soup

Made with fresh ginger, red curry paste and coconut milk.
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Jamie Silva is the creator, recipe developer and photographer behind A Sassy Spoon—a website for home cooks and food lovers looking for classic comfort foods recipes with a fresh, seasonal, and modern twist. Born and raised from Cuban parents in South Florida, she enjoys developing recipes that evoke memories of her childhood, her rich heritage, and all the foodie adventures she's had along the way.

Now that the holiday feast is over, jump back on the winter soup train without skimping on taste. This butternut squash soup with a Thai twist includes flavor makers like fresh ginger, coconut cream, red curry paste and Worcestershire sauce (it works, trust us!). 


  • 2 tablespoons olive oil
  • 1/2 small onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 1 tablespoon red curry paste
  • 2 cups vegetable stock
  • 3 cups cubed butternut squash (fresh or frozen)
  • Pinch of nutmeg
  • Salt + pepper to taste
  • 1 teaspoon Worcestershire sauce

  • 1 can full-fat coconut milk (13.5 ounces) or coconut cream
  • 1/4 cup Unsweetened Creamer plus more for garnish
  • Chopped cilantro, red pepper flakes and sliced green onions for garnish


In a Dutch oven or large pot, heat olive oil over medium-high heat. Add onions and garlic. Sauté for 3 minutes. Add ginger and curry paste. Sauté for 30 seconds, stirring constantly.
Add vegetable stock, butternut squash, nutmeg, salt, pepper, Worcestershire sauce, coconut milk and creamer. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes.
Once the butternut squash has soften, remove from heat and puree the soup with an immersion blender until smooth. You may also transfer to a blender or food processor to blend until smooth