Thai Roasted Curry Butternut Squash Soup

Thai Roasted curry butternut squash soup is a cozy, cold-weather favorite that starts with caramelized oven-roasted squash and onions and layers of warmth from fragrant curry powder and ginger. Enriched with creamy coconut milk and brightened with a squeeze of lime, it balances natural sweetness and gentle spice in a comforting bowl. Perfect for a busy weeknight or a special fall dinner menu

Thai Roasted Curry Butternut Squash Soup

Makes 6 comforting servings

This gently spiced soup is rich, velvety, and perfect for cozy evenings. Roasting the squash and onions brings out their natural sweetness, which pairs beautifully with warm curry spice and creamy coconut milk.

Ingredients

  • 2 tablespoons olive oil, canola oil, or vegetable oil

  • 2 teaspoons curry powder

  • 1 butternut squash (about 6 cups), seeded, peeled, and cubed

  • 1 large sweet or yellow onion (about 2 cups), cut into eighths

  • 1 tablespoon fresh ginger, finely chopped

  • 3 cups chicken or vegetable broth

  • 1 can (14 oz) coconut milk

  • Fresh cilantro leaves, for garnish

  • Fresh lime wedges, for serving

Instructions
Preheat the oven to 425°F.

In a large bowl, toss the squash and onion with the oil and curry powder until well coated. Spread the vegetables evenly on a lined, shallow baking pan. Roast for about 25 minutes, stirring once or twice, until tender and beautifully golden.

Transfer the roasted vegetables to a 3-quart saucepan. Add the ginger, broth, and coconut milk. Bring to a gentle boil, then reduce the heat and simmer for 2 minutes, just until everything is soft and fragrant.

Blend the soup until smooth using a blender or immersion blender. Season with salt and pepper to taste.

Ladle into warm bowls. For an elegant touch, swirl a little coconut milk on top, then sprinkle with fresh cilantro and finish with a squeeze of lime juice.

Serve hot and enjoy every cozy spoonful.