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    Peak to Plate » Recipes » Vegetables

    Easy Red Curry Butternut Squash Soup

    Published: Nov 10, 2020 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

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    It's that time of year again where we start seeing butternut squash recipes everywhere. You're probably getting tired of seeing soup recipe after soup recipe. But this one is different. No really, it is. I took one of my favorite foods, Thai red curry, and merged it with a classic fall favorite. This soup is luscious, flavorful, rich, and a tiny bit spicy. Bonus: it's super simple to make! It only takes a few simple ingredients - butternut squash, coconut milk, red curry paste and vegetable broth. The toppings take a little more effort but are super simple to prepare while the soup is cooking.

    curry butternut squash soup

    You can cook the squash any way you'd like, but I prefer to roast it slowly in the oven. I enjoy the rich, caramelized flavor and silky texture of roasted squash. Once it's cooked fully, put the squash, coconut milk, and curry paste in the blender and blend until smooth. Transfer it to a pot or dutch oven. Add in vegetable broth, mix, and simmer for 30-45 minutes. Easy peasy!

    butternut squash soup ingredients
    roasted butternut squash
    roasted butternut squash
    butternut squash in blender

    While the soup is cooking, blend up some yogurt (coconut yogurt for my dairy-free friends - you know who you are), lime zest and juice, and cilantro. This yogurt sauce is key. It adds a bright acidity that pairs perfectly with the richness of the soup. I like to add a little spicy-sweetness by warming some maple syrup with cayenne and drizzling a tiny bit over the soup. It's good, trust me.

    butternut squash soup ingredients
    cilantro lime yogurt sauce
    cilantro lime yogurt sauce

    Add some roasted pepitas, cilantro, and green onions and you're good to go! Congratulations, you've just found your new favorite butternut squash soup recipe. Enjoy!

    curry butternut squash soup
    curry butternut squash soup with fresh toppings in black bowl.

    Easy Red Curry Butternut Squash Soup

    Annie Weisz
    Classic butternut squash soup meets Thai red curry sauce for a delicious combination.
    5 from 2 votes
    Print Recipe
    Prep Time 30 minutes mins
    Cook Time 2 hours hrs
    Course Main Course, Soup
    Cuisine American, Thai
    Servings 4
    Calories 412 kcal
    Prevent your screen from going dark

    Equipment

    • Blender

    Ingredients
      

    Soup

    • 1 large butternut squash
    • 1 can coconut milk
    • ¼ cup red curry paste
    • 1 cup vegetable broth

    Cilantro Lime Yogurt Sauce

    • 1 container plain Greek yogurt or coconut yogurt (7 oz)
    • ¼ cup cilantro
    • 1 lime, zested and juiced

    Toppings

    • ½ cup pepitas, roasted (pumpkin seeds)
    • cilantro
    • green onions, thinly sliced
    • 2 tablespoon maple syrup
    • ¼ teaspoon cayenne (optional)

    Instructions
     

    • Preheat oven to 350°F. Line a sheet pan with aluminum foil. Spray with olive oil spray.
    • Cut butternut squash in half and scoop out seeds. Lay cut side down on foil-lined sheet pan. Roast for 1 hour and 15 minutes or until squash is very tender.
    • Scoop cooked squash out of skins. Add cooked squash, coconut milk, and curry paste to blender. Blend until smooth.
    • Transfer soup to a medium pot and whisk in vegetable broth. Simmer on low heat for 30-45 minutes.
    • While soup is cooking, blend yogurt, cilantro, lime zest, and lime juice in mini food processor or blender.
    • Warm maple syrup with cayenne (optional).
    • Pour soup into 4 bowls. Drizzle maple syrup and yogurt sauce over soup. Top with cilantro, green onions, and roasted pepitas. Serve with lime wedges.
    • Optional: double the batch and freeze half for later!

    Nutrition

    Calories: 412kcalCarbohydrates: 38gProtein: 9gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 296mgPotassium: 1056mgFiber: 6gSugar: 12gVitamin A: 22644IUVitamin C: 49mgCalcium: 158mgIron: 6mg
    Nutrition Information Disclosure
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    Comments

    1. Teri Weisz says

      November 09, 2020 at 9:09 pm

      Oh my goodness! I am thrilled to see Annie finally post this recipe. Truly one of the best soups we have tasted. I say “we” since Greg (yes, the dairy free friend – dff) and I were invited over for this yummy dinner. Greg ate three huge bowls leaving the family no leftovers. Annie served it with grilled shrimp as added protein and it was delicious. My favorite was the side toppings that added some crunch and fun flavor. The best part is… I think I can make this and can’t wait to try Annie’s recipe! Thanks for sharing!

      Reply
      • Annie says

        November 10, 2020 at 12:43 pm

        Thank you so much Teri! You might want to double the batch if you make it for Greg... ?

        Reply

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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