Creamy Butternut Squash and Coconut Noodle Soup

By Christian Reynoso

Updated September 22, 2025

  • Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(2,964)
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 and use vegan curry paste). 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

  • 3 tablespoons vegetable oil

  • 1 to 1¼ pounds peeled butternut squash, cut into 1-inch chunks

  • Salt 

  • 2 tablespoons red or yellow curry paste

  • 1 (3-inch) piece ginger, grated (about 3 tablespoons)

  • 1 teaspoon ground turmeric

  • 2 (13-ounce) cans full-fat coconut milk

  • 2 to 3 cups vegetable or chicken stock

  • 2 teaspoons fish sauce or 1 tablespoon soy sauce

  • 2 tablespoons brown sugar

  • 8 ounces 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)

75 grams carbs; 53 milligrams cholesterol; 824 calories; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams saturated fat; 55 grams fat; 6 grams fiber; 1318 milligrams sodium; 18 grams protein; 11 grams sugar

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.

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Ratings

5 out of 5
2,964 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.

Lou Robinson

This butternut squash soup is delicious and is even better the next day. However as a matter of personal taste, the pasta adds absolutely nothing to this recipe. I’ll definitely be making the purely butternut soup on repeat, but my pasta will be saved for some other dish. To each his own of course.

Kari

Fabulous! Great little chunks of tofu

Janet M.

Does this freeze well?

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