Curried Butternut Squash Soup Recipe
Curried Butternut Squash Soup with Thai red curry paste and coconut milk. Creamy, cozy, and easy, perfect for weeknight dinners with a bright lime finish.
Servings: 6
Calories: 297kcal
Ingredients
- 1 tablespoon coconut oil or use vegetable oil
- 1 medium onion, chopped
- 1-2 small chilies, chopped optional, for spicy - use bird's eye or local chilies - see recipe notes
- 3 cloves garlic, chopped
- 3 tablespoons Thai red curry paste
- 1 tablespoon curry powder I used yellow curry powder - use 2 tablespoons for extra spicy
- 3 pounds cubed butternut squash 3/4 inch chunks (~5 cups)
- 2 14- ounce cans coconut milk
- 1 tablespoon fish sauce omit for vegetarian
- 1 stalk lemongrass optional - bruise the stalk by hitting it with the back of a knife so it infuses flavor
- Salt and pepper to taste
- Juice from 1 small lime about 1 tablespoon
- FOR SERVING: Fresh chopped cilantro or green onion, lime wedges, chili flake or chili crisp, cream swirl (use crema, sour cream, or a bit of coconut milk saved from one of the cans)
Instructions
- Heat the oil a large pan or pot to medium heat. Add the onion and chilies and cook for 5 minutes to soften.
- Add the garlic and curry paste. Cook for 1 minute, stirring, to bloom the flavor.
- Stir in the curry powder along with the butternut squash, coconut milk, fish sauce, and lemongrass. Season with salt and pepper. Stir. Reduce the heat and cover.
- Simmer for 20 minutes, stirring part way through to avoid sticking, or until the butternut squash is softened to your liking.
- Remove lemongrass and discard.
- Transfer the contents of the pot to a blender and blend until smooth. Or, use a stick blender.
- Return to the pot and stir in fresh lime juice. Serve.
Notes
This is awesome with chili crisp drizzled over the top.
For thinner soup, add 1-2 cups water or broth (vegetable or chicken) when adding the coconut milk.
Storage & Reheating
Store make-ahead or leftover curried butternut squash soup in a sealed container in the refrigerator for up to 5 days. Reheat it gently on the stovetop over medium-low heat until warmed through. You can also freeze it in freezer containers for 3 months or longer.
Nutrition
Calories: 297kcal | Carbohydrates: 33g | Protein: 5g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 257mg | Potassium: 1052mg | Fiber: 6g | Sugar: 7g | Vitamin A: 25372IU | Vitamin C: 62mg | Calcium: 148mg | Iron: 5mg