Creamy Butternut Squash and Coconut Noodle Soup

By Christian Reynoso

Updated Jan. 21, 2025

Creamy Butternut Squash and Coconut Noodle Soup
Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(985)
Comments
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Sweet, savory, and full of flavor, this easy weeknight noodle soup takes a cue from the warmly comforting northern Thai dish khao soi, with a curry-spiced coconut broth and toppings that offer crunch and contrast. First, the butternut squash is simmered in the fragrant broth until very tender. Then the squash is mashed, becoming one with the coconut milk before stock and sweet and savory seasonings are added (to keep the soup vegetarian, use soy sauce instead of fish sauce). You can use any type of egg noodles here, from wide dried egg noodles to flat fresh egg noodles (sometimes labeled as wonton noodles). Ladle the flavorful squash broth over the noodles and garnish with as much garnish as your heart and stomach desires. Those toppings can be — but are not limited to — a lot of lime juice to cut the richness, cilantro, sliced fresh shallots, crispy shallots, fried noodles, chile oil or pickled mustard greens.

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Ingredients

Yield:4 servings
  • 3tablespoons vegetable oil
  • 1to 1¼ pounds peeled butternut squash, cut into 1-inch chunks
  • Salt 
  • 2tablespoons red or yellow curry paste
  • 1(3-inch) piece ginger, grated (about 3 tablespoons)
  • 1teaspoon ground turmeric
  • 2(13-ounce) cans full-fat coconut milk
  • 2 to 3cups vegetable or chicken stock
  • 2teaspoons fish sauce or 1 tablespoon soy sauce
  • 2tablespoons brown sugar
  • 8ounces fresh or dried egg noodles (wide or thin)
  • Lime wedges, cilantro, thinly sliced shallots and chile oil, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

824 calories; 55 grams fat; 37 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 75 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 18 grams protein; 1318 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a pot of water to a boil for the noodles. Meanwhile, in a large pot or Dutch oven, heat the vegetable oil over medium-high. Add the squash, season with salt and cook, stirring occasionally until slightly softened and lightly golden in spots, 5 to 7 minutes. Stir in the curry paste, ginger and turmeric. Cook, stirring often, until very fragrant, about 1 minute, lowering the heat if necessary to keep from scorching.

  2. Step 2

    Add the coconut milk and bring to a simmer. Cover and cook, stirring occasionally, until squash is tender enough to mash, 10 to 12 minutes. Uncover and use a wooden spoon or potato masher to crush the squash into small pieces. Add 2 cups of the stock, fish sauce and brown sugar. Bring to a boil, then turn the heat off. Add more stock for a brothier soup. Season with salt and adjust other seasonings to taste.

  3. Step 3

    While the squash simmers, cook the noodles per the package directions.

  4. Step 4

    To serve, divide the noodles into bowls, ladle the soup over, very generously squeeze lime over, and top with cilantro, shallots and chile oil.

Ratings

5 out of 5
985 user ratings
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Comments

Lee

Super amazing soup recipe, comes together very quick and is full of flavor. There are only two of us so I will share the ratio we used, 2-3 cups roasted squash to one 8.5 oz Aroy-d box of coconut milk, two cups chicken broth and half a can of Maesri brand Masaman curry paste.

Pam

A delicious meal that comes together in a timely manner. We made it according to the instructions, and we’re not disappointed. If I were in a rush, buying the squash cut up from a place like Trader Joe might help. Also, we’re thinking that shrimp or left over roasted chicken might be nice way to add protein. If I did that, I’d reduce the pasta that I add. Highly recommend trying this meal!

Sarah

I made this tonight - using half the recipe - and it was delicious! I love butternut squash soup, and this was a wonderful change from the usual. I used wide egg noodles and green curry paste, both of which I had on hand. Red curry paste may give it a bit more zing, or you can add more chili oil. The soup was very comforting and filling with a mild taste that was exactly right on a chilly night. I recommend plenty of lime juice to liven it up.

Olivia

This was sooo good, although I did have to add a lot of salt (soy sauce, chicken bouillon, and straight up salt). I also added cabbage, carrots and corn, and the cabbage was sooo good in it. On top of that some air fried Costco meatballs and a lot of lemon juice (didn’t have lime). Delicious!!

Sarah

This was great! My 5YO happily ate it. Can attest that using sweet potatoes in place of butternut squash if you don't have it on hand works great, as does using only one can of coconut milk. I added a can of peas for more protein.

TP3

Delicious. Perfect for a chilly day, or for feeling a little run down for a nice pick-me-up. This made 5 servings for me, though one was a little light on the noods. Could be fun to add a few extras to the mix.

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