Thai Peanut Squash Soup

The bold flavors in this Thai-inspired plant-based soup will delight both your vegetarian and meat-eating friends.

overhead view of 5 bowls of thai peanut soup with edamame
Photo: Jason Donnelly
Total Time:
20 mins
6 cups


  • 2 teaspoon olive oil

  • ½ cup finely chopped onion

  • 2 tablespoon red curry paste

  • 1 tablespoon grated fresh ginger

  • 2 cloves garlic, minced

  • 2 10 ounce pkg. frozen, cubed butternut squash or cooked winter squash, thawed

  • 1 14 ounce can unsweetened light coconut milk

  • ¾ cup reduced-sodium vegetable broth

  • ¼ cup natural peanut butter

  • 2 tablespoon lime juice

  • ½ teaspoon kosher salt

  • Plain yogurt, chopped fresh cilantro, and/or sriracha sauce (optional)


  1. In a large saucepan heat oil over medium-high. Add onion; cook 2 minutes, stirring frequently. Stir in curry paste, ginger, and garlic; cook and stir 30 seconds more or just until fragrant. Stir in squash, coconut milk, and broth.

  2. Bring to boiling; reduce heat. Simmer 5 minutes. Reduce heat to low. Stir in peanut butter, lime juice, and salt.

  3. Using an immersion blender, blend soup until smooth. (Or cool soup slightly and transfer to a blender. Cover and blend until smooth.) If desired, top servings with yogurt, cilantro, and/or sriracha sauce.


Using frozen squash allows this hearty soup to be ready in just 20 minutes. If you want to use fresh squash, steam 4 cups of peeled and cubed squash until tender. Use in place of the two frozen packages.

Nutrition Facts (per serving)

189 Calories
11g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 189
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Sodium 296mg 13%
Total Carbohydrate 20g 7%
Total Sugars 5g
Protein 5g
Vitamin C 8.7mg 44%
Calcium 33mg 3%
Iron 1.1mg 6%
Potassium 234mg 5%
Folate, total 25.9mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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