Curried Butternut Squash Soup
Curried butternut squash soup is creamy, velvety, and subtly spiced with Thai flavors. It's easy to make, warming, and perfect as a weeknight dinner, a make-ahead lunch, or a flavorful addition to your holiday menu.
Ingredients
- 2 lb (900 g) butternut squash
- 1½ tablespoon coconut oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 teaspoons peeled and grated fresh ginger
- 2 tablespoons red curry paste
- ½ teaspoon salt more to taste
- ¼ teaspoon cayenne pepper optional
- 4 cups (1 L) low-sodium vegetable stock
Toppings (optional):
- fresh cilantro chopped
- roasted peanuts chopped
- red pepper flakes
- lime wedges
- coconut cream
- black and/or white sesame seeds
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Roast the butternut squash
- Cut the butternut squash in half lengthwise, and use a spoon to remove seeds and membrane.
- Place it cut side down on the prepared baking sheet and roast for 30-35 minutes, until tender.
Sauté the aromatics
- Heat the oil in a large pan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
Combine the ingredients
- Scoop the roasted squash flesh into the pan. Add red curry paste, cayenne (if using), and salt. Pour in the vegetable stock and stir everything together.
- Stir in the garlic and ginger and cook 1-2 minutes until fragrant.
Simmer
- Bring to a boil, then lower the heat and simmer for 15 minutes to let the flavors meld.
Blend
- Purée the soup using an immersion blender directly in the pan, or blend in batches in a countertop blender.
- Add more stock if you prefer a thinner consistency. Taste and adjust seasonings if needed.
Serve
- Ladle the soup into bowls and top with chopped cilantro, roasted peanuts, sesame seeds, and a squeeze of lime juice.
Notes
- Red curry paste: It varies in spiciness depending on the brand you use. Start with 1 tablespoon and adjust to taste.
- Coconut oil: It can be replaced with olive oil or avocado oil.
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Defrost overnight in the fridge and reheat on the stove.
- Nutrition facts are for 1 portion of soup (1½ cups) without toppings.
Nutrition
Serving: 1portion | Calories: 144kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 4g | Sodium: 398mg | Fiber: 4g | Sugar: 9g
