A spoonful of red curry paste adds authentic Thai flavour to this squash soup recipe. Made in less than 1 hour, our Spicy Thai Squash Soup is perfect for fall weekends and wintery weeknights.

  • PREP: 0 hr(s). 45 min / Total: 0 hr(s). 45 min
  • PHOTOS: 1 Add your photo
  • Servings: 6 servings, 1 cup (250 mL) each

Courtesy of:kraft

What you need

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Make It

  • Heat dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in curry paste, then gradually stir in broth until blended.

  • Add squash; stir. Bring to boil; cover. Simmer on medium heat 15 min. or until squash is tender, stirring occasionally.

  • Blend vegetable mixture, in small batches, in blender until smooth. Return to saucepan. Add cream cheese product and cilantro; stir. Cook 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk.

Kraft Kitchen Tips


    If you like your food spicy, increase curry paste to 2 tsp.


    Add 1 Tbsp. minced fresh gingerroot to cooked onions along with the curry paste.


    Substitute 1-1/2 tsp. curry powder for the curry paste.

Ratings & Reviews



Great Recipe!


Loved this recipe. Served it for Thanksgiving company and everyone raved about it and wanted the recipe!!! Simple to make.


Haven't made this yet but will as we love Thai food and squash. Here's a hint for the butternut squash prep: I take a sharp knife and pierce the skin all over then put it in the microwave on high for about 3 minutes. It will be very warm to hot so use oven mitts. When it cools down a bit, use your potato peeler to remove the skin. Then cut into it, remove the seeds/membrane and chop. Very easy. The squash may be slightly cooked on the exterior but that's okay, you're going to be cooking it anyway!



Delicious and easy!!


I would add more ginger next time. It is simple and delicious


Not only was this recipe EASY to make, it was DELICIOUS!!!!! I added the ginger and decided to add a potatoe and a few carrots to blend in as well!! My family loved this!


Great recipe!! I used gingerroot and omited the cilantro. Next time I will add more curry paste and 1 cup of broth.


Excellent! What a wonderful treat! It was very creamy and perfect to the taste buds, however I did leave out the cilantro. Perfect!


Excellent soup!! Maybe a little too much cilantro.


This soup is a real treat. I made some adjustments of my own by adding 1 extra tsp of red curry paste (I like spicy), and about 1 tsp of cumin, and 1/2 tsp of nutmeg to the recipe to give it a little different flavour. My guests loved it!


I made a lighter version by omitting the cream cheease and onion and increased the broth by 1 cup. It was fabulous and fast!!! Hint: speed squash up by cutting in half and microwaving (covered 10 min or until soft) then allow to cool and scoop out. Way less hassle then peeling and chopping :)


Fabulous!!! Everyone absolutely loved this. I will definitely be making this again.



The hardest part was peeling the squash! Very easy and tasty recipe. All my guests went back for seconds! I think I will try adding the ginger next time for that extra little something! I will definitely make this again!


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6 servings, 1 cup (250 mL) each

Nutritional Info

Serving Size 1 cup (250 mL)

Total Fat 6g
Saturated Fat 2.5g
Cholesterol 10mg
Sodium 530mg
Total Carbohydrates 22g
Dietary Fiber 5g
Sugars 8g
Protein 5g
Vitamin A170%
Vitamin C40%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


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