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.
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!
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.
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!
Easy Red Curry Butternut Squash 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
- ½ cup pepitas, roasted (pumpkin seeds)
- green onions, thinly sliced
- 2 tablespoon maple syrup
- ¼ teaspoon cayenne (optional)
- 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!