Thai Squash Soup

This dairy-free soup is sweet, sour, salty and spicy. All the flavors of Thai food in each bite. Thai Squash Curry Soup is spoonfuls of good-for-you!

  • Author: Judy Barbe
  • Prep Time: 30 minutes
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Soup
  • Method: Oven and stove
  • Cuisine: Asian


  • 2 teaspoons canola oil
  • 1 onion, diced
  • 2 tablespoons red curry paste  (find in the Asian section in a small jar)
  • 1 teaspoon cumin
  • 45 cups squash, cubed
  • 2 cloves garlic
  • 2-inch piece fresh ginger or 1 teaspoon ground ginger
  • 1 13.66 ounce can unsweetened coconut milk
  • 1 14.5 once can vegetable or chicken broth
  • 1 tablespoons fish sauce or soy sauce
  • 1 teaspoon brown or raw sugar
  • 1/4 teaspoon black pepper
  • Lime, zest and juice
  • Toasted squash seeds


  1. In a 4-quart pan, over medium heat, add oil, onion, garlic, and ginger. If using raw squash, add that now. Cook 8-10 minutes, stirring occasionally, until onion is softened and transparent. If onion starts to brown, reduce heat.
  2. Add curry paste and cumin, stirring for 1 minute.
  3. Add squash (if using precooked), coconut milk, broth, fish sauce, sugar, pepper and lime zest. Stir to combine. If needed, add water to cover the vegetables. 
  4. Bring soup to a boil then reduce heat to low. Cover, simmer for 15 minutes or until vegetables are tender.
  5. Serve it chunky or smooth. I ran mine through the blender for a minute or use an immersion blender.
  6. Top with a squeeze of lime juice and the toasted squash seeds.
  7. To toast squash seeds: scrape them out of the squash. Remove as much pulp as you can. Rinse in a bowl of water. In a separate bowl, sprinkle seeds with a teaspoon of canola oil and a 1/2 teaspoon of salt. Spread seeds in a single layer on a baking sheet. Bake at 325° for 15-20 minutes, until they start to brown. Stir occasionally and keep an eye on them for browning. Remove pan from oven, place on calling rack. Seeds will crisp as they cool.


Add diced sweet potato, carrots, and red or orange peppers at the same time you add raw diced squash, if you have them on hand.



Keywords: asian soup, curry soup, squash soup, how to cook on a budget, butternut squash soup, curried squash soup recipe

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