Description
Creamy Thai red curry butternut squash soup made with roasted squash, coconut milk, and aromatic red curry paste for a warm and comforting bowl full of bold flavor.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 3 cups vegetable broth
- 1 can full fat coconut milk
- Salt to taste
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F. Toss cubed butternut squash with olive oil and spread on a baking sheet.
- Roast for about 25 minutes until tender and lightly caramelized.
- In a large pot over medium heat, sauté chopped onion until soft.
- Add minced garlic and grated ginger and cook for 1 minute until fragrant.
- Stir in Thai red curry paste and cook for another minute to release flavors.
- Add roasted squash and vegetable broth to the pot. Bring to a gentle simmer and cook for 10 minutes.
- Blend the soup using an immersion blender or transfer carefully to a blender and blend until completely smooth.
- Return to low heat and stir in coconut milk. Simmer gently for 5 minutes.
- Add lime juice and salt to taste.
- Ladle into bowls and garnish lightly with fresh cilantro before serving.
Notes
- Roasting the squash enhances natural sweetness and depth.
- Use full fat coconut milk for the creamiest texture.
- Adjust curry paste for desired spice level.
- Store in the refrigerator for up to five days or freeze for up to two months.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 9g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Thai red curry butternut squash soup, coconut curry squash soup, spicy squash soup recipe, creamy dairy free squash soup