When the chill of winter sets in and the days grow shorter, nothing beats curling up with a steaming bowl of creamy soup that warms you from the inside out. This Thai-Fusion Maple Butternut Squash Soup is exactly that—a perfect blend of New England’s autumnal maple sweetness and vibrant Thai-inspired flavors that chase away the cold.
Imagine the rich, velvety texture of roasted butternut squash infused with pure maple syrup, warmed by hints of curry, cinnamon, and nutmeg. Then comes the tropical creaminess of full-fat coconut milk, balanced with a subtle sweet-spicy kick from sweet chili sauce and a touch of umami from soy sauce. It’s comfort food elevated—sweet, savory, and just a little exotic.
This vegan butternut squash soup is ideal for cozy winter nights, holiday gatherings, or meal prep that feels indulgent. Garnish with fresh cilantro, a drizzle of extra sweet chili sauce, toasted peanuts, or a squeeze of lime for that bright finish—each spoonful transports you to a warmer place while embracing the best of the season.
Whether you’re battling a snowy day or just craving something nourishing and flavorful, this Thai curried butternut squash soup with coconut milk is your new winter essential. Dairy-free, gluten-free (with tamari), and packed with feel-good vibes—it’s the hug in a bowl you’ve been waiting for.
Jump to the recipe card below to make it tonight! 🍲🥥🌶️🍁
Thai-Fusion Maple Butternut Squash Soup
Course: DinnerCuisine: SoupDifficulty: Moderate4
servings20
minutes30
minutes702
kcalEnjoy this sweet-spicy-creamy bowl of comfort—perfect for winter! 🍲🥥🌶️🍁
Ingredients
1 large butternut squash (about 3-4 lbs), peeled, seeded, and cubed
1 Vidalia onion, diced
2-3 tablespoons olive oil
4 cups chicken stock (or vegetable stock for fully vegan)
½–¾ cup pure maple syrup (adjust to taste)
1 teaspoon curry powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pepper, to taste
2–3 tablespoons soy sauce (low-sodium recommended; tamari for gluten-free)
¼–⅓ cup sweet chili sauce (adjust for heat/sweetness)
1 can (13.5–14 oz / ~400ml) full-fat coconut milk (shake well)
Directions
- Preheat oven to 400°F (200°C). Toss cubed squash with 1-2 tablespoons olive oil and pepper. Spread on a baking sheet and roast 25-30 minutes, stirring halfway, until tender and caramelized.
- Heat remaining olive oil in a large pot over medium heat. Add diced onion and cook 5-7 minutes until soft and translucent.
- Add roasted squash to the pot. Stir in curry powder, cinnamon, and nutmeg; cook 1 minute until fragrant.
- Pour in stock and ½ cup maple syrup. Bring to a boil, then simmer 10-15 minutes. Taste and add more maple if needed.
- Puree with an immersion blender (or in batches) until smooth. Stir in soy sauce, sweet chili sauce, and coconut milk. Heat gently—don’t boil.
- Adjust seasonings. Ladle into bowls and garnish with extra sweet chili drizzle, fresh cilantro, scallions, toasted peanuts, or lime wedges.
Discover more from The Noms
Subscribe to get the latest posts sent to your email.
