Curry Ginger Butternut Squash Soup

Nutriscore Rating: 81/100

Warm, velvety, and irresistibly fragrant, this Curry Ginger Butternut Squash Soup is the perfect blend of comfort and bold flavors. Roasted butternut squash forms the creamy base, while red curry paste, fresh ginger, and garlic infuse the soup with aromatic spice and zest. Coconut milk adds a luscious richness, balanced by a bright splash of lime juice and a sprinkle of fresh cilantro for garnish. This dairy-free and vegan-friendly soup is as nourishing as it is flavorful, making it an ideal choice for cozy weeknight dinners or elegant appetizers. Ready in under an hour, it’s an effortless way to impress with vibrant colors and warming spices.

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 1 large (about 3 pounds) butternut squash
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 cup (full-fat) coconut milk
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 1 tablespoon (freshly squeezed) lime juice
• 2 tablespoons (chopped, for garnish) cilantro

📝 Instructions

11 steps

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and place them cut side down on the prepared baking sheet.

3. Roast the squash in the preheated oven for 30-40 minutes, or until the flesh is fork-tender. Remove from the oven and allow it to cool slightly.

4. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

5. Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

6. Stir in the red curry paste, cooking for 1-2 minutes to toast the spices and deepen the flavor.

7. Once the squash has cooled enough to handle, scoop out the flesh and add it to the pot. Pour in the vegetable broth and stir to combine.

8. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.

9. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a standing blender and blend until smooth.

10. Stir in the coconut milk, salt, black pepper, and lime juice. Cook for an additional 2-3 minutes to warm through, adjusting seasoning as needed.

11. Ladle the soup into bowls and garnish with chopped cilantro before serving. Enjoy!

Nutrition Facts

1 serving (458.0g)

Calories		222
% Daily Value*
Total Fat		6.4 g	8%
	Saturated Fat	0.9 g	5%
	Polyunsaturated Fat	0.5 g
Cholesterol		0 mg	0%
Sodium		838 mg	36%
Total Carbohydrate		40.8 g	15%
	Dietary Fiber	9.6 g	34%
	Total Sugars	11.0 g
Protein		5.5 g	11%
Vitamin D		0.0 mcg	0%
Calcium		129 mg	10%
Iron		2.3 mg	13%
Potassium		1022 mg	22%

*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: 348 cal (23.9%%)

Protein: 129 cal (8.9%%)

Carbs: 977 cal (67.2%%)