PointsPlus Thai Coconut Curry-Butternut Squash Soup Recipe

Thai Coconut Curry-Butternut Squash Soup


  • 4 pounds  butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon  canola oil
  • medium-sized onions, chopped finely
  • medium-sized cloves garlic, chopped finely
  • 1 tablespoon  grated ginger
  • 1 tablespoon  Madras curry powder
  • 2 cups  low-sodium canned chicken broth
  • 13 1/2 ounces  light coconut milk
  • 1 teaspoon  kosher salt
  • 1/8 teaspoon  cayenne
  • 1 tablespoon  lime juice
  • medium-sized scallions, sliced thinly on a bias, for garnish
  • 2 tablespoons  finely chopped cilantro, for garnish

In Thailand, kabocha squash is popular in many restaurant and home kitchens. Here, it can still be a little hard to find, so this recipe was created with butternut squash and the flavors of Thai cuisine in mind, but easily accessible ingredients. It must be said, however, that this is a thick soup. If you prefer a thinner soup, add one to two tablespoons of warm water or broth to each portion before serving.


Preheat the oven to 400 degrees.

Coat a large baking sheet with cooking spray. Place the squash in an even layer on the baking sheet and roast, stirring after 20 minutes, until browned and easily pierced with a knife, about 40 minutes. Remove from the oven and let cool.

Meanwhile, heat the oil in a large pot over medium heat. Add the onions and cook until lightly browned, stirring occasionally, about 10 minutes. Add the garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Add the curry powder. Stir to combine and then cook for 30 more seconds.

Add the roasted squash to the pot and stir to combine. Add the broth, coconut milk, salt, and cayenne. Cover and simmer for 10 minutes.

Purée the soup in batches in a blender or food processor or in the pot using an immersion blender (be careful of splattering liquid). Before serving, stir in the lime juice. Ladle the soup into bowls and garnish with the scallions and cilantro.


Calories per serving:

194 calories

Dietary restrictions:

Balanced, High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 49g 76%
  • Carbs 257g 86%
  • Saturated 3g 17%
  • Fiber 45g 179%
  • Trans 0g
  • Sugars 60g
  • Monounsaturated 12g
  • Polyunsaturated 6g
  • Protein 45g 90%
  • Cholesterol 5mg 2%
  • Sodium 5,624mg 234%
  • Calcium 1,012mg 101%
  • Magnesium 682mg 171%
  • Potassium 7,798mg 223%
  • Iron 18mg 98%
  • Zinc 5mg 32%
  • Phosphorus 1,017mg 145%
  • Vitamin A 9,658µg 1,073%
  • Vitamin C 406mg 677%
  • Thiamin (B1) 2mg 133%
  • Riboflavin (B2) 1mg 41%
  • Niacin (B3) 34mg 170%
  • Vitamin B6 3mg 166%
  • Folic Acid (B9) 564µg 141%
  • Vitamin B12 1µg 17%
  • Vitamin E 30mg 152%
  • Vitamin K 38µg 47%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...