Curried Mussel and Butternut Squash Soup

Nutriscore Rating: 74/100

Dive into a bowl of luxurious comfort with this exotic Curried Mussel and Butternut Squash Soup! This recipe beautifully combines the natural sweetness of roasted butternut squash with the bold, aromatic flavors of red curry paste, fresh ginger, and creamy coconut milk. Plump mussels add a briny oceanic twist, creating a perfect balance of flavors in every spoonful. Finished with a splash of zesty lime juice and a sprinkle of fresh cilantro, this hearty soup is both vibrant and satisfying. Ready in just 50 minutes, it’s an ideal centerpiece for weeknight dinners or special gatherings. Serve it with crusty bread or fluffy jasmine rice for a complete, warming meal that will transport your taste buds straight to Southeast Asia.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups vegetable stock
• 1 14-ounce can coconut milk
• 2 pounds mussels, cleaned and debearded
• 2 tablespoons lime juice
• 2 tablespoons cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

📝 Instructions

12 steps

1. Peel and dice the butternut squash into small cubes. Set aside.

2. Heat the olive oil in a large soup pot over medium heat.

3. Chop the onion finely. Add it to the pot and sauté until translucent, about 5 minutes.

4. Mince the garlic and add it to the pot along with the grated ginger. Cook for 1 minute until fragrant.

5. Stir in the red curry paste and cook for another 1 minute to release the flavors.

6. Add the diced butternut squash to the pot along with the vegetable stock. Bring the mixture to a simmer and cook for 15 minutes or until the squash is fork-tender.

7. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

8. Stir in the coconut milk, salt, and black pepper. Bring the soup back to a gentle simmer.

9. Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.

10. Stir in the lime juice and taste the soup, adjusting seasoning if needed.

11. Ladle the soup into bowls, ensuring each serving has a generous portion of mussels.

12. Garnish with chopped cilantro and serve immediately with crusty bread or jasmine rice, if desired.

Nutrition Facts

1 serving (810.6g)

Calories		678
% Daily Value*
Total Fat		21.9 g	28%
	Saturated Fat	4.9 g	24%
	Polyunsaturated Fat	0.8 g
Cholesterol		128 mg	43%
Sodium		2242 mg	97%
Total Carbohydrate		66.5 g	24%
	Dietary Fiber	9.7 g	35%
	Total Sugars	16.2 g
Protein		60.8 g	122%
Vitamin D		5.1 mcg	25%
Calcium		337 mg	26%
Iron		11.3 mg	63%
Potassium		1993 mg	42%

*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.

Source of Calories

Fat: 778 cal (27.7%%)

Protein: 970 cal (34.5%%)

Carbs: 1060 cal (37.7%%)