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Thai Butternut Squash and Beer Soup

Servings 6 servings


  • 1 medium (1 ½ lbs.) butternut squash, peeled, seeded, diced
  • 2 tablespoon olive oil divided
  • 1 shallot bulb diced
  • 2 cups (16oz)broth vegetable or chicken
  • 3 tablespoons red curry paste
  • 2 teaspoons garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon red chili flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (13.5oz) full fat coconut milk
  • 4 oz rice noodles
  • ¼ cup chopped cilantro
  • ¼ cup chopped peanuts
  • Sriracha for serving
  • 1 cup (8oz)beer pilsner, pale ale, lager (nothing too hoppy)


  • Preheat the oven to 350°F.
  • Add the diced squash to a baking sheet, drizzle with 1 tablespoon olive oil.
  • Roast until fork tender, about 20 minutes.
  • Heat the olive oil in a large pot over medium high heat, add the shallots, cook until softened.
  • Stir in the beer, broth, curry paste, garlic, cumin, chili flakes, salt, pepper, and coconut milk, bring to a low simmer.
  • Add the softened squash, remove from heat.
  • Using an immersion blender or stand blender, blend the soup until smooth (if using a stand blender, allow to cool slightly before blending). Return to heat, heat until warmed.
  • Add the rice noodles to a large bowl, cover with boiling water, allow to sit until softened, about 10 minutes.
  • Drain the noodles, add desired amount to a bowl, ladle in the warm soup.
  • Top with desired amount of cilantro, peanuts, drizzle with sriracha.