My 1-Ingredient Upgrade for Butternut Squash Soup Makes It Restaurant-Worthy

I love to eat with the changing seasons, and the fall calls to me: crisp apples, firm baby Brussels sprouts, and ripe, juicy pears. Despite my adoration for these autumnal stars, there's one ingredient I have a tough time getting behind, especially when it's used in soup: butternut squash. For some, it's the soup of the season; for me, it's always fallen flat. Often, it's too sweet and one-note.

However, that changed when I tried a recipe in the local newspaper that called for a spoonful of Thai red curry paste. Since I always have a jar leftover in my fridge (from stir-fries or curry nights), I add a tablespoon to a basic butternut squash purée, turning it into something layered, spicy, and deeply cozy.

Why Thai Red Curry Paste Works In Butternut Squash Soup

Thai red curry paste is a fragrant blend of dried red chiles, garlic, shallots, ginger, Thai lime zest, lemongrass, and fermented shrimp paste—though the exact mix varies by brand. Together, those ingredients bring heat (from the chiles), umami (from the shrimp paste and garlic), and brightness (from the lime and ginger). The result? A balanced, complex flavor that turns bland squash soup into something craveable.

I keep a jar of Thai Kitchen Red Curry Paste tucked in my fridge door at all times. It’s an instant flavor boost for soups, stews, or marinades—basically anything that needs a hit of savory depth. Most grocery stores carry a few brands, but Asian markets or specialty shops often have more options. Look for ones made with whole ingredients and shrimp paste or, for a vegan alternative, miso. Skip versions that rely on artificial additives or preservatives.

If the three-chili logo on the jar feels intimidating, try yellow Thai curry paste instead—it’s milder and blends beautifully with the squash’s natural sweetness. Green curry paste is the spiciest of the bunch, for anyone who likes a little sweat with their soup.

How to Add Thai Red Curry Paste to Soup

There are two main ways to work Thai red curry paste into your soup. The first is to treat it like any other aromatic: add a tablespoon to the oil or butter at the beginning of cooking, along with your onions, garlic, and spices. This helps the paste bloom, releasing its full depth of flavor and infusing the base of the soup with gentle heat and complexity.

Alternatively, you can stir it in at the end, once the soup is fully cooked and blended. This method is perfect if you’re unsure how much spice you want. Start with one tablespoon, taste, and adjust from there—I usually go for two or three spoonfuls for that perfect balance of heat and warmth without overpowering the squash’s natural sweetness.

However you add Thai red curry paste to butternut squash soup, it's an easy step to add pep to this seasonal dish—and it may make you a convert, if like me, you've had trouble warming up to it.