Butternut Squash and Curry Soup
Warm up with a bowl of velvety butternut squash and curry soup, a perfect blend of comforting and bold flavors that’s both hearty and healthy. This nourishing recipe combines the natural sweetness of roasted butternut squash with the aromatic heat of red curry paste, fresh ginger, and garlic for a flavor-packed dish that’s as satisfying as it is simple to prepare. Coconut milk adds a creamy richness, while a squeeze of lime juice brightens the flavors with a zesty kick. Ready in just 45 minutes, this vibrant soup is vegan, dairy-free, and perfect for cozy dinners or make-ahead meal prep. Garnish with fresh cilantro for a pop of color and extra freshness, and pair with crusty bread or enjoy it solo for a wholesome, flavorful meal. Rich in seasonal ingredients and with only one pot needed, this curry-infused soup will quickly become a staple in your rotation.
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Recipe Information
Ingredients
- 1 large (about 2.5 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 tablespoon (fresh, grated) ginger
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons (chopped, optional for garnish) cilantro
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and season lightly with salt and pepper.
Roast the squash in the oven for 25-30 minutes or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly.
While the squash is roasting, dice the onion, mince the garlic, and grate the fresh ginger.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring frequently to prevent burning.
Stir in the red curry paste and cook for another 1-2 minutes to release its flavors.
Scoop the roasted butternut squash flesh into the pot, discarding the skin. Stir to combine with the aromatics.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to meld.
Using an immersion blender (or in batches with a countertop blender), carefully blend the soup until smooth and creamy.
Return the soup to the pot (if using a countertop blender) and stir in the coconut milk. Heat gently over low heat but do not boil. Season with salt, black pepper, and lime juice to taste.
Serve the soup hot, garnished with chopped cilantro if desired. Pair it with crusty bread or enjoy on its own for a wholesome, comforting meal.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4716 mg | 205% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 68.5 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5591 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
