Spicy Thai curry and sweet winter squash pair together perfectly in this Thai tofu, butternut squash, and eggplant soup that will warm your belly from the inside out.
thai tofu, butternut squash, and eggplant soup

The.Boy and I have instituted a mandatory Friday date night.

Which really means that I try to push him out the door before he has a chance to change out of his work clothes, while he moans and groans the entire time about why he can’t just wear his basketball shorts everywhere.

If it were up to him, we would probably eat peanut butter and jelly every night and never leave our apartment.

Except to go out and purchase more peanut butter and jelly.

And that’s just really not my jam.


Especially not now that we’ve moved to a neighborhood that is way more happening than our old one, and contains about 50 new restaurants within a 5 block radius that get at least 4 stars on Yelp.

And I intend to eat at all of them before we move again.

In a majorly non-negotiable way.

I’m so cute when I’m stubborn, don’t you think?


By far my favorite type of cuisine to eat out (and possibly just to eat. period.) is Thai food.

No matter what I do, I just can’t seem to replicate those rich, sweet, spicy, savory flavors in my own kitchen, and if you can’t do something right, then you should probably just let someone else do it.

Especially when they are so dang good at it.

I’ve tried two different Thai places since we moved in just about a month ago, and one of them is blow-your-mind good.

It’s a blessing, and a curse, because now that I know it exists, I want it.



Unfortunately, as Mick Jagger once said, “you can’t always get what you want”.

But you can put those same flavors in a soup along with some butternut squash and eggplant, and then you’re pretty much getting what you want.

Even though it’s not what you want.

What?! That definitely makes sense.


To sum up: I may be totally deficient at making red curry, but I can make a mean red curry soup.

I’m not sure how or why, but it might have something to do with me dumping a whole container of Thai red curry paste into a pot along with some coconut milk, butternut squash, eggplant, and fried tofu, and walking away until it smells like some magic has happened.

Both the eggplant and tofu soak up the rich curry flavors so that every bite is just oozing with them, while the butternut squash sort of melts into the soup, serving as an au natural thickener. The resulting soup is just what you want your Thai curry to taste like – sweet, savory, spicy in every spoonful.

Thai Tofu, Butternut Squash, and Eggplant Soup
Spicy Thai curry and sweet winter squash pair together perfectly in this Thai tofu, butternut squash, and eggplant soup that will warm your belly from the inside out.
Yield: 4-6 servings
  • 2 tbsp olive oil
  • 14 oz extra firm tofu, pressed and cut into 1-inch cubes
  • salt and black pepper, to taste
  • 4 oz Thai red curry paste
  • 4 scallions, thinly sliced
  • 1 tsp minced ginger
  • 1 medium butternut squash, seeded, peeled and cut into 1-inch cubes
  • 1 eggplant, cut into 1-inch cubes
  • 1 (15 oz) can coconut milk
  • 4 cups vegetable broth
  • 2 tsp soy sauce, plus more to taste
  • 1 jalapeno, thinly sliced
  1. In a large pot over medium heat, heat the olive oil. Add in the tofu and a pinch of salt. Cook until starting to brown, stirring frequently, about 5-6 minutes. Add the Thai red curry paste, scallions, and ginger to the pot. Saute for 1-2 minutes, stirring frequently.
  2. Stir the butternut squash and eggplant into the pot. Add in the coconut milk and vegetable broth, scraping the bottom of the pot to release any brown bits. Bring to a boil and then lower the heat, simmering for 15-20 minutes or until squash and eggplant are cooked through. Stir in soy sauce. Season to taste with soy sauce, salt, and black pepper.
  3. Serve garnished with jalapeno slices.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl

Looking for more Thai flavors? Check out these:

coconut-vegetable thai chowder

Coconut Vegetable Thai Chowder

thai penang vegetable curry

Thai Panang Vegetable Curry

thai sweet potato and winter squash pot pie

Thai Sweet Potato and Winter Squash Pot Pie

From Around the Web:

Thai Tea Ice Cream from Amandeleine

Thai Sweet Potato Nachos from Oh My Veggies

Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice from Cookie+Kate

Thai-Glazed Skillet Corn with Cotija Cheese from Climbing Grier Mountain

Thai Veggie Burgers with Peanut Sauce from Annie’s Eats


Share →

55 Responses to Thai Tofu, Butternut Squash, and Eggplant Soup

  1. I love Thai food – you’re so lucky to live in a neighborhood filled with great restaurants. I’m afraid I’d probably eat out all the time if I lived there ;). Loving this Thai inspired soup – looks so hearty and spicy, right up my alley.

  2. Oh man, such a comforting soup! Love this!

  3. Mandatory date night is a great idea! Especially when you have so many great restaurants nearby…lucky you! Eating this soup at home though would also be an excellent date night 🙂 Looks delish!

  4. Sues says:

    I crave Thai food ALL the time and love making it at home when I convince myself it’s not OK to eat out every night…. Definitely need to try this soup! 🙂

  5. Good for you forcing him out for date night! Though I have nothing against PB&J as a regular meal:-)

  6. Emma says:

    SO LISTEN, this looks fab and I’ll totally make it but…

    Your blow-your-mind Thai spot. Spill.

  7. Zainab says:

    Mandatory date nights sound like fun!! And thai is always a great choice. Love the flavors with squash!

  8. There aren’t even 50 restaurants in a five MILE radius here, so you really just HAVE to try every single restaurant on principle. I demand it. Try the Thai restaurants twice. For me. We have one, sad, lack luster Thai restaurant in my town and I’d muuuuch rather be eating a bowl of this soup!

  9. Yum! We don’t have many thai restaurants near us! This will be the perfect compromise and we can have a movie & dinner night in!

  10. That looks like a tasty and comforting bowl of fall!

  11. Gorgeous soup! This is totally perfect for the fall and I love spiced tofu. Yum!

  12. Love the date night thing! Would be so much easier without kiddos.
    That’s why so many of our dates are spent cuddled on the couch watching an engrossing marathon of some old TV show via Netflix. But it’s always fun with the one you love. 🙂

    Love this awesome combo for a soup. I’m so infatuated with butternut squash right now. Mmm….

  13. I love good Thai food!!! My brother went to grad school in Fairfax, Virginia and I used to love visiting him because they had the best Thai places there. This soup looks delicious!!!

  14. I feel the same about Indian food – no matter how hard I try, my curries are not quite like some of the ones I have tasted at some of my fav Indian Restaurants!
    Making a soup with Thai red curry paste, coconut milk, butternut squash, eggplant, and fried tofu, is genius!

  15. In a day like today, THIS is perfect!

  16. Julia says:

    As delicious as PB&J sounds for dinner every night, I just love date nights, and this soup is perfecto for a cozy evening in. It looks so hearty and full of flava! I need a bottomless bowl of this soup through all the chilly fall and winter months.

  17. Joanne, I freaking love the flavors you have going on here!! and yes, please tell your soon-to-be husband that he absolutely cannot wear his basketball shorts everywhere. 😛 I’m with you on the mandatory Friday date night. It’s so needed and after you have kids, it will keep you sane. 🙂 LOVE this thai tofu butternut squash eggplant soup!!

  18. Barbara says:

    That looks great, Joanne!
    Having fun watching all your wedding stuff on Facebook!

  19. Mira says:

    Such a wonderful and healthy soup idea! Great flavors, definitely worth trying!

  20. When did I stop eating eggplant and why? Time to return the purple veggie to the rotation with this yummy soup!

    Also, yes, keep those Friday date nights. Perpetual PB&J eating does not a happy marriage make 🙂

  21. I am definitely getting into soups again, rainy days have arrived and this spicy soup looks very, very inviting!

  22. I would have never thought of this combination in soups…and it works like charm. Excellent, Joanne.

  23. Vaish says:

    What brand of red curry paste do you use?

  24. oooh what a lovely soup! you always have the most creative recipes 🙂

  25. Pam says:

    Thai food is one of my favorite cuisines too. This soup looks amazing! Have fun on your Friday date nights!

  26. tigerfish says:

    I have been using roasted eggplant and squash in a warm pasta one-dish quite a lot. Now it’s time for curry! 🙂

  27. Joyti says:

    It always seems couples work that way – one introverted, one extroverted. I hope you win, and make it to ALLLL of the excellent restaurants.

    And the soup sounds scrumptious!

  28. I always love Thai dishes – it’s definitely one of my most favorite cuisines. This soup looks delicious!

  29. OK, first, I want a giant bowl of this soup right. now. Second, these photos are bananas gorg, lady!

  30. Reeni says:

    I’m a Thai food lover too! Definitely one of the hardest to recreate at home but I think you got it down pat. It looks fantastic! Comforting and delicious!

  31. I know what you mean! I love Thai food and want it all the time. There’s a place close to my house and it’s so tempting not to go there all the time. 🙂 This dish looks wonderful.

  32. Ooooh! You moved to that area of the UES? Near Maison Kayser and East End Kitchen? You literally live within blocks of my sister’s apartment!

    I love Thai (well, any Asian) food too, especially as a going-out meal, because I rarely cook it at home. But this soup looks fab!

  33. Hotly Spiced says:

    How lovely to have a dedicated date night and 50 new restaurants to try. That will take you one year to visit them all (I’m so good at maths!) My favourite cuisine is Thai as well. We have so many Thai restaurants in Oz because we’re quite close to Thailand (actually quite a distance from Thailand but EVERYWHERE is a big distance from Oz) xx

  34. This looks so delicious! I love all the flavors going on here, and that jalapeno would add the perfect kick 🙂

  35. What an interest soup! And good for you to have a regular date night 🙂

  36. Katerina says:

    That soup indeed blows your mind! Looks perfect!

  37. I love Thai and remember NYC being an exception in the US for good Thai food (being close to Thailand, Australia is spoilt with good Thai food!). I’m glad you’re enjoying some local options as well as hitting those flavours yourself at home 🙂

  38. Teffy says:

    Oh wow that looks absolutely delicious!!
    I’m a huuuge butternut squash fan, in any shape or form, so I’m definitely down for this!
    I’m not that great with jalapenos, so definitely need to mind those pesky seeds!

    {Teffy’s Perks} X

  39. I am falling in love with your soup very surely 😀
    I love tofu and squash together!

    Choc Chip Uru

  40. Kelly says:

    Yay for Friday night date night and Thai food. It’s my favorite too and I love all the flavors you put into this soup. It looks so flavorful, hearty and comforting!

  41. Johanna GGG says:

    That is my way to eat thai – let someone else make it in a restaurant and occasionally in a jar of curry paste! It looks delicious and I am admiring your gorgeous bowls too

  42. I finally found a good Thai place near here and I couldn’t be more excited. Making it at home just isn’t the same. But I would love a bowl of this soup.

  43. Sarah says:

    YUM. I’ll take a bowl!

  44. do you mind sharing what brand red thai curry paste you use? i can literally inhale this dish right now.

  45. Woah, I like the looks and sound of this. Definitely bookmarking this for later. My coworker tries to sway us to get Thai food at every chance he gets…so you’re definitely not alone on that one.

  46. Kate says:

    I love your new “try all the new restaurants” plan.

  47. Monica says:

    I love thai food as well. There aren’t too many options for it in NJ and I miss the days of heading to Williamsburg and hitting up all the great thai restaurants! Your soup sounds totally do-able for me! Thanks for the inspiration.

  48. Tash says:

    This looks so good! I have only just started to experiment with tofu (Yes, I have been living under a rock!), but squash remains to be one of my most fav things ever – so i am super keen. Pinning!

  49. Gorgeous soup. I love the pop of autumn colors and like you, I am crazy about Thai flavors. Yum! 😉

  50. carol says:

    this sounds so delish! i just got home with all the ingredients, but have one question before i get started prepping it all out. a WHOLE jar of thai red curry paste? that seems like quite alot and pretty spicy. i don’t want to ruin all that work by overspicing. please confirm the quantity!

    • joanne says:

      Yes, I really used the whole jar! If you’re worried, you can add half and then adjust to taste. I started out with half but the red curry flavor didn’t come through to me until I added the whole thing. Hope this helps!

  51. […] Spicy Thai Tofu, Butternut Squash & Eggplant Soup inspired by Joanne Eat’s Well With Others […]

  52. Sarah Jones says:

    Why do I ever doubt you? I hesitated for a minute before dumping the entire jar of curry paste into the pot. “Maybe she meant Tbsp. instead of oz.?” But I followed your instructions and only good things happened. This is now in my regular winter stew rotation because YUM. The next time I make it though, I might use kabocha squash instead of butternut. It’ll be a pain to peel, but I think the texture and sweetness will elevate this recipe to ecstasy.

Leave a Reply

Your email address will not be published. Required fields are marked *