Coconut Red Curry Soup with Butternut Squash and Lime
Warm up with a bowl of Coconut Red Curry Soup with Butternut Squash and Lime—a vibrant and velvety soup that combines the bold flavors of creamy coconut milk, aromatic red curry paste, and a zesty lime finish. Packed with tender butternut squash, fresh spinach, and a hint of fresh ginger, this wholesome recipe is a delightful balance of sweet, savory, and tangy. Ready in just 45 minutes, this gluten-free and easily made vegan dish (omit the fish sauce) is perfect for weeknight dinners or cozy gatherings. Topped with fresh cilantro and served with lime wedges, this comforting curry soup is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 3 tablespoons red curry paste
- 4 cups, peeled and cubed butternut squash
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon (optional, for non-vegan version) fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons (freshly squeezed) lime juice
- 2 cups, fresh spinach
- 0.25 cup, chopped cilantro
- 4 optional, for serving lime wedges
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the red curry paste, stirring constantly to combine it with the aromatics, and cook for 1-2 minutes.
Add the cubed butternut squash and stir to coat in the curry paste mixture.
Pour in the vegetable broth, increase the heat to high, and bring the mixture to a boil.
Reduce the heat to a simmer and cook for 15-20 minutes, or until the butternut squash is tender and easily pierced with a fork.
Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender in batches to blend (then return it to the pot).
Stir in the coconut milk, fish sauce (if using), and brown sugar, and heat the soup until warmed through.
Add the fresh spinach to the soup and stir until wilted, about 1-2 minutes.
Stir in the lime juice, then taste and adjust seasoning with salt and black pepper.
Ladle the soup into bowls and garnish with freshly chopped cilantro.
Serve with lime wedges on the side for an extra burst of citrus, if desired.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5736 mg | 249% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 74.6 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5190 mg | 110% | |
*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.
