Easy Red Curry Butternut Squash Soup
Classic butternut squash soup meets Thai red curry sauce for a delicious combination.
Servings: 4
Calories: 412kcal
Equipment
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: 412kcal | Carbohydrates: 38g | Protein: 9g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 296mg | Potassium: 1056mg | Fiber: 6g | Sugar: 12g | Vitamin A: 22644IU | Vitamin C: 49mg | Calcium: 158mg | Iron: 6mg
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