Is Thai Red Curry with Butternut Squash suitable for meal prep?

Absolutely. Thai Red Curry with Butternut Squash is one of the best meals for prepping ahead. It stores well, freezes beautifully, and often tastes better the next day as the flavors meld. Prepare a large batch, portion it out into airtight containers, and keep in the fridge for up to four days, or freeze for up to three months. Simply reheat on the stove or microwave and add a fresh splash of coconut milk to refresh the sauce. It’s an excellent option for busy weekdays, healthy lunches, or cozy dinners without extra effort.

How spicy is Thai Red Curry with Butternut Squash?

The spice level in Thai Red Curry with Butternut Squash largely depends on the type and amount of red curry paste used. Some store-bought pastes are quite mild, while others bring intense heat. You have full control over the spice: Use 1 to 2 tablespoons of curry paste for a milder flavor Use 3 tablespoons for a spicier kick Add sliced red chili or chili flakes for extra heat If cooking for kids or spice-sensitive guests, start light and let individuals add more heat to their plates with extra chili or hot sauce.

Can I make Thai Red Curry with Butternut Squash without coconut milk?

Coconut milk is one of the key elements that gives Thai Red Curry with Butternut Squash its luxurious creaminess and authentic taste. That said, if you’re avoiding coconut for dietary reasons or personal preference, there are alternatives: Use cashew cream for a rich, dairy-free substitute Try oat or almond milk with a small amount of nut butter for creaminess Full-fat dairy cream can work in a pinch, though it shifts the flavor profile away from traditional Thai cuisine Keep in mind, any substitution will alter the signature taste and consistency of Thai Red Curry with Butternut Squash. For the most authentic experience, full-fat coconut milk is highly recommended.

What type of squash works best in Thai Red Curry with Butternut Squash?

While the classic version uses butternut squash, other varieties can work as well depending on what’s in season. However, butternut squash remains the best choice because of its naturally sweet flavor, creamy texture, and ability to hold its shape when simmered. Its dense flesh absorbs the rich coconut curry sauce without becoming mushy, making it ideal for Thai Red Curry with Butternut Squash. If needed, kabocha squash or acorn squash can serve as alternatives, but you may need to adjust cooking time slightly.

Thai Red Curry Butternut Squash Soup – The Best Comfort Food Recipe (2025)

Description

A creamy, comforting Thai Red Curry Butternut Squash Soup infused with bold Thai flavors, coconut milk, and seasonal butternut squash. Perfect for cozy nights and easy to prepare at home.

Ingredients

Scale

2 tablespoons coconut oil or olive oil
2 pounds butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
1 medium yellow onion, chopped
4 garlic cloves, pressed or chopped
2 to 3 tablespoons Thai red curry paste
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon fine salt
⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
1 tablespoon fresh lime juice
4 cups (32 ounces) vegetable broth
½ cup full fat coconut milk (for drizzling on top)
½ cup large, unsweetened coconut flakes
Handful fresh cilantro leaves, chopped

Instructions

Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt, and red pepper flakes. Stir to combine.
Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth, bring to a boil, then reduce heat and simmer for 15 to 20 minutes until squash is soft.
While soup simmers, toast coconut flakes in a skillet over medium-low heat until fragrant and golden. Set aside to cool.
Once squash is soft, taste and adjust curry paste if needed. Remove soup from heat and let cool slightly.
In batches, carefully blend soup until smooth, using a kitchen towel to protect from steam. Transfer blended soup to serving bowl.
Stir in lime juice. Taste and season with extra salt if needed.
Ladle soup into bowls. Drizzle with coconut milk and swirl for a decorative effect. Top with toasted coconut flakes and chopped cilantro.

Notes

Use kabocha squash for a slightly sweeter and creamier version.
Add more red curry paste for a spicier kick.
Leftovers store well in the fridge for up to 4 days.
Freeze portions for meal prep; thaw and reheat as needed.
To make it heartier, stir in chickpeas or tofu before blending.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 7g
Sodium: 620mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: Thai Red Curry Butternut Squash Soup, vegan Thai soup, butternut squash curry soup, Thai red curry soup, fall soups, Thai comfort food