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Curried Butternut Squash Soup Recipe

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4.1 from 5 reviews

This Curried Butternut Squash Soup is a creamy, flavorful blend of roasted butternut squash, red curry paste, and coconut milk, creating a comforting and aromatic dish perfect for chilly days. Roasting the squash enhances its natural sweetness, while the curry paste adds a subtle heat and depth. Finished with fresh lime juice and garnished with cilantro and pumpkin seeds, this soup offers a delightful balance of spice, creaminess, and freshness that’s both satisfying and nourishing.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2.5 pounds butternut squash, peeled and cubed
  • 2 tablespoons olive oil (divided)
  • Salt & pepper, to taste
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth (or vegetable stock for vegan option)
  • 15 oz light coconut milk
  • 4 teaspoons red curry paste
  • 1 1/2 tablespoons fresh lime juice

Garnishes

  • Cilantro leaves, for garnish
  • Pumpkin seeds, for garnish

Instructions

  1. Preheat the Oven: Set your oven to 450ºF (232ºC) to prepare for roasting the butternut squash.
  2. Roast the Squash: Spread the cubed butternut squash evenly on a lined baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat the pieces evenly. Roast in the oven for 30 to 40 minutes until the squash is golden brown and tender.
  3. Sauté the Aromatics: In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5 to 7 minutes until very soft and translucent. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
  4. Blend the Soup Base: Add the roasted squash and chicken broth to the saucepan. Use an immersion stick blender directly in the pot or transfer the mixture carefully to a traditional blender. Blend until the soup is completely smooth and creamy.
  5. Add Coconut Milk and Seasonings: Stir in the light coconut milk, red curry paste, and fresh lime juice into the pureed soup, mixing well to combine all the flavors.
  6. Simmer the Soup: Bring the soup to a boil over medium heat, then reduce the heat and let it simmer gently for 10 minutes, stirring occasionally to prevent sticking and to meld the flavors.
  7. Adjust Seasoning: Taste the soup and season with additional salt and pepper as needed to balance and enhance the flavors.
  8. Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves and pumpkin seeds for a delightful finish.

Notes

  • To make the soup vegan, substitute chicken broth with vegetable stock.
  • You can adjust the amount of red curry paste based on how spicy you like your soup.
  • Roasting the squash intensifies its sweetness and adds depth to the soup’s flavor.
  • Use light coconut milk for a creamier texture without excessive calories.
  • For a smoother soup, strain after blending if desired.
  • Consume within 3-4 days refrigerated or freeze for up to 2 months.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Roasting and Stovetop
  • Cuisine: Fusion/Asian-inspired
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/curried-butternut-squash-soup-recipe/