Acorn Squash Thai Coconut Curry Soup


Acorn squash Thai coconut curry soup is a delightful blend of sweet, savory, and spicy flavors, offering a warming, comforting dish perfect for any time of the year.

This soup combines the earthy sweetness of acorn squash with the rich, creamy texture of coconut milk and the vibrant, aromatic spices of Thai cuisine. In this post, we’ll explore the ingredients, the cooking process, and some tips for making this soup a standout dish.

Why Acorn Squash?

Acorn squash, with its nutty and slightly sweet flavor, is an excellent base for soups. It is rich in vitamins A and C, potassium, and dietary fiber, making it not only delicious but also nutritious. When roasted, acorn squash develops a deeper, caramelized flavor that pairs wonderfully with the spicy and aromatic components of Thai curry.

The Essence of Thai Curry

Thai curry is known for its complex flavor profile, which includes a combination of sweet, sour, salty, and spicy elements. Key ingredients often include lemongrass, galangal, garlic, shallots, kaffir lime leaves, and a variety of chilies.

These ingredients are typically blended into a paste, which forms the foundation of many Thai dishes. For our soup, we’ll use a Thai red curry paste, which provides a balance of heat and depth of flavor.


To make acorn squash Thai coconut curry soup, you’ll need the following ingredients:

  • 2 medium acorn squashes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons Thai red curry paste
  • 1 can (14 ounces) coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon fish sauce (optional for vegetarian, use soy sauce)
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Sliced red chilies (for garnish, optional)
  • Toasted coconut flakes (for garnish, optional)


Step 1: Preparing the Acorn Squash

  1. Roast the Squash: Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the cut sides with olive oil and place them face down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
  2. Scoop the Flesh: Once the squash is cool enough to handle, scoop out the flesh and set it aside. Discard the skins.

Step 2: Making the Soup Base

Sauté Aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and ginger, and cook for another 2 minutes, stirring frequently to prevent burning.

Add Curry Paste: Stir in the Thai red curry paste and cook for another minute, allowing the flavors to meld.

Step 3: Bringing it All Together

  1. Combine Ingredients: Add the roasted acorn squash, coconut milk, and vegetable broth to the pot. Stir to combine and bring the mixture to a gentle simmer.
  2. Season and Simmer: Add the fish sauce (or soy sauce), brown sugar, and lime juice. Season with salt and pepper to taste. Let the soup simmer for about 15-20 minutes, allowing the flavors to develop.

Step 4: Blending the Soup

  1. Blend Until Smooth: Using an immersion blender, blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches and blend until smooth. Be cautious with hot liquids in a blender to avoid splatters and burns.
  2. Adjust Consistency: If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency. Simmer for a few more minutes to ensure everything is well incorporated.

Step 5: Garnishing and Serving

  1. Serve Hot: Ladle the hot soup into bowls.
  2. Garnish: Garnish with chopped fresh cilantro, sliced red chilies, and toasted coconut flakes for added texture and flavor.
  3. Enjoy: Serve with a side of crusty bread or over a bed of steamed jasmine rice for a more filling meal.

Tips for a Perfect Acorn Squash Thai Coconut Curry Soup

Choose the Right Squash: Look for acorn squash that is heavy for its size with a smooth, firm skin. Avoid squash with soft spots or blemishes.

Customize the Heat: Adjust the amount of Thai red curry paste to your heat preference. You can also add fresh or dried chilies for an extra kick.

Make It Ahead: This soup can be made ahead of time and reheated. The flavors will continue to meld and develop, making it even more delicious the next day.

Vegan Option: For a vegan version, ensure that the Thai red curry paste does not contain shrimp paste and use soy sauce instead of fish sauce.

Add Protein: For a heartier soup, consider adding tofu, chickpeas, or shredded chicken.

Pairing and Serving Suggestions

This acorn squash Thai coconut curry soup pairs well with a variety of side dishes and beverages:

Side Dishes: Serve with a fresh green salad, spring rolls, or steamed dumplings to complement the flavors.

Beverages: A light, crisp white wine such as Riesling or Sauvignon Blanc, or a chilled Thai iced tea can enhance the dining experience.

Bread: Crusty bread or naan is perfect for dipping and soaking up the flavorful broth.


Acorn squash Thai coconut curry soup is a delightful fusion dish that brings together the comforting qualities of squash soup with the vibrant flavors of Thai cuisine. Whether you’re looking for a comforting meal on a chilly evening or a unique dish to impress your guests, this soup is a perfect choice. With its blend of sweet, savory, and spicy elements, it’s sure to become a favorite in your recipe repertoire.