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This Thai butternut squash soup with curry roasted chickpeas is one we're ready to make every single year as soon as we feel that crisp fall air! The epitome of fall comfort food, this soup contains warming Thai spices and thick and creamy texture made by blending roasted butternut squash with coconut milk.

Bowl of thai-spiced butternut bisque with curry roasted chickpeas

This Thai butternut squash soup is one of my favorite soups of all time! It's exactly what you need when you're craving something comforting, warm, and nourishing. A dear friend of mine brought some to work for me to try years ago, and I was immediately hooked. She shared her recipe with me and I was quickly in the kitchen remaking, testing, tweaking, and adding curry roasted chickpeas into the mix for a lovely crispy topping.

Many bowls later, and we've arrived at the thick and comforting version before you today. Let's go get our comfort food fix!

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Ingredients
Why You'll Love This Soup
Recipe

Ingredients

For the butternut squash soup:

Coconut oil
Onion
Carrot
Celery
Butternut squash
Thai red curry paste
Fresh ginger
Vegetable broth
Coconut milk - Full fat, canned is preferred.

For the curry roasted chickpeas:

Chickpeas
Olive oil
Spices - curry powder, cayenne, salt, pepper

Why You'll Love This Soup

It's:

Warm and cozy
A lil bit zesty
Healthy
SO easy to make
Vegetarian-friendly
Vegan-friendly
Nourishing
Velvetty and creamy

So let's just go over how easy it is to make Thai butternut squash soup. First, you're going to want to get your oven going for those curry roasted chickpeas. Preheat it to 350 degrees, and in the meantime toss a can of chickpeas together with some olive oil, curry spice, a little sea salt, and a dash of cayenne. Spread them out on a baking sheet so they're in one even layer, and pop them in the oven once it's preheated. In about 30-35 minutes, take them out of the oven and let them cool.

While those babies are roasting, you'll have plenty of time to get the soup ready. Dice up your carrot, celery, and onion, and grate your ginger. Toss a couple globs of coconut oil in a big pot and let it melt over medium heat, and then toss in your diced/grated ingredients with a tablespoon of red curry paste. Cook for 5-6 minutes over medium heat, taking care not to brown the ingredients. When the onions are translucent and veggies soft, add in the butternut squash, broth, coconut milk, salt, and pepper. Bring it all to a boil, and reduce to simmer until the squash completely soft -- 30 minutes should do the trick. You'll know it's done when you can easily pierce the squash with a fork.

Remove the soup from the heat and let it cool for a bit because you're gonna blend it all up (might I recommend a high speed blender? (affiliate link) ---> I use this one and really love it). Maybe while the soup is cooling you could check on the chickpeas. If they're pretty crispy, you can take them out of the oven. They'll continue to crisp up as they cool.

Finally, pour the soup into your blender, and blend it on a high speed until it's ultra-smoooooth. Then pour it back into the pot on the stove and reheat if necessary. Divide into bowls and top with curry roasted chickpeas, and maybe some coconut flakes and cilantro if you're feelin' it.

This recipe can easily be doubled if you want to share with friends. They will LOVE you. I know from experience!

Recipe

Thai Butternut Squash Soup

Print Recipe

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5 from 1 review

This Thai butternut squash soup is thick and creamy with red curry paste, fresh ginger, and coconut milk. Topped with cilantro, coconut flakes, and crispy curry roasted chickpeas. So comforting for fall!

Author: Tera
Prep Time: 10
Cook Time: 40
Total Time: 50 minutes
Yield: 4-5 1x
Category: Soup
Method: Stovetop

Ingredients

Units Scale

1 teaspoon olive oil
1 14-ounce can chickpeas, drained and rinsed
1 tablespoon curry powder
¼ teaspoon each of cayenne, salt, and pepper
2 tablespoons coconut oil
1 tablespoon Thai red curry paste
1 tablespoon fresh ginger, chopped
1 carrot, diced
1 stalk celery, diced
1 sweet or yellow onion, diced
5 cups cubed butternut squash (about one large squash)
2 cups veggie broth
½ can coconut milk
¼ teaspoon each of salt and pepper, plus, more to taste

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Instructions

For the Curry Roasted Chickpeas:

Preheat oven to 350 degrees.
Toss the chickpeas in olive oil and spices, adjusting spices to taste.
Roast at 350 for 35 minutes, or until chickpeas are on the crispy side.

For the Thai-Spiced Butternut Bisque:

Heat the coconut oil in a medium-large pot over medium heat. Add in onion, ginger, celery, carrot, and red curry paste. Sauté for 5-6 minutes or until veggies are soft and onion is translucent.
Add butternut squash, broth, coconut milk, salt, and pepper. Bring to a boil, the reduce to a simmer. Cover and allow to cook for 30 minutes. You'll know it's ready when the squash can be easily pierced with a fork.
Remove from heat and allow to cool slightly. Pour soup into a high-speed blender, and blend until super smooth.
Transfer blended soup back to pot to reheat if necessary, or divide among bowls. Top with cilantro, coconut flakes, curry roasted chickpeas, and/or coconut cream.

Notes

1. Coconut milk. Full fat coconut milk yields the richest, creamiest results, but light coconut milk would work as well. I've tried coconut milk from a carton and it doesn't yield as rich and silky of a soup, though you could use it in a pinch.