Creamy Spicy Thai Butternut Squash Soup Recipe

Before I start, I need to say that my soup is largely based on a good recipe by Christian Reynoso. He posted the original in the New York Times; I’ve just added a couple of things. It’s naturally vegetarian, you can make it vegan using soya sauce rather than fish sauce or go the other way adding prawns or lardons.

Cooking time: About an hour in total

Servings: This recipe makes enough for about six good bowls. You can alter the amount of noodles to stretch.

Difficulty: Easy

Ingredients

• One standard butternut squash
• One packet of Thai red curry mix
• One sheet from a pack of noodles
• 2 stock cubes
• 2 400g cans of coconut milk
• 8 g ginger
• 4 g turmeric
• Fish sauce
• Muscovado sugar, heaped dessert spoonful
• To serve:
  • Essential:
    • lime juice and zest
  • Optional:
    • Cashew nuts
    • Spring onions
    • Chestnut mushrooms
    • Crispy onions
    • tofu, cut into small cubes
    • Greek yoghurt or skyr, to cut the spice

Cost

Butternut squash = €2

Thai red curry sachet = €3.50

Noodles = €1

Coconut milk tin = €1.85

Lime = €0.50

I figure you might have stock cubes, ginger and turmeric already, even if only the powdered versions, and the muscovado can be replaced with treacle, maple or golden syrup. The above costing works out at less than €1.80 per portion. All prices were accurate in December 2025

Method

1. Start with the squash. The NY Times recipe says to peel it, but I think that’s a waste – do cut off the hard stalk. If you have an air fryer, I recommend chopping the squash in half lengthways, scooping out the seeds (don’t throw them away!) and using the roast function for 25 minutes at 180°C. I remove the grid from the air fryer drawer so that I can also put the seeds in to roast at the same time. I season the squash and add a little oil to the bowl of the butternut and the fryer drawer for the seeds. I also sprinkle some paprika or cayenne over the seeds. They won’t be used for the soup, but make a great crunchy snack. If you don’t have an air fryer, then an oven will work just as well, only it’ll cost more energy.
2. While your butternut is roasting, prepare a large pan with some oil and organise your other ingredients. I keep a ginger “hand”, chillies and turmeric in the freezer at all times and bring them out when needed. Don’t worry about peeling your ginger, either grate it or do what I do and shave bits off with a big knife. It’s a bit worrying and the noise of the knife hitting the board is always loud, but it is the easiest way – just watch what you’re doing! I do the same with turmeric. If you can find fresh turmeric roots, I strongly recommend them over the powder in a jar. About half a root chopped roughly will be perfect
3. When the butternut is done in the air fryer, chop it up. You’ll find the skin might already be falling off or certainly soft enough to cut through easily. Do not discard the skin. Put your chopped squash pieces into the pan to cook. After a few minutes of regular stirring around, add the grated ginger, turmeric and a big glug of fish sauce (or soy) and fry off any remaining solidity.
4. Now, add the curry paste and sugar. I bought a packet in the supermarket, but you can make your own (a recipe I haven’t yet tried here – I might do this next time). Keep stirring until the curry paste is all mixed through. Once all the squash pieces have taken on an even more orangey hue, add the cans of coconut milk and bring to the boil.
5. While the coconut milk is heating up, put about 500 ml of water and two stock cubes in a pan and bring it to the boil. Add the sheet of noodles and cook until soft. Drain the noodles into the big pan and then set the noodles aside.
6. Once the soup is at a boil, cook until the squash is tender. Turn off the heat and use a stick blender or potato masher to make the soup smooth.
7. To serve, put a quantity of noodles in a deep bowl and cover with the hot soup. Squeeze half a lime over and add cashews, sliced (raw) mushrooms, tofu, yoghurt, crispy onions – whatever you like!

Keep any leftovers refrigerated. That being said, I’ve never managed to make it last long enough to need storing. You could make portions to freeze for later use.