Coconut Curried Butternut Squash Soup

Immerse yourself in the velvety richness of Coconut Curried Butternut Squash Soup, a soul-warming dish that combines the natural sweetness of roasted butternut squash with the bold, aromatic punch of red curry paste, fresh ginger, and creamy coconut milk. This easy-to-make recipe is a delightful blend of Thai-inspired flavors and wholesome, nourishing ingredients, perfect for chilly evenings or meal prep for the week. Finished with a squeeze of tangy lime juice and optional garnishes like fresh cilantro and crunchy pumpkin seeds, this gluten-free, dairy-free soup is as versatile as it is comforting. Simple to prepare in under an hour, this vibrant and fragrant dish is sure to be a standout on your dinner table.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 large (about 3 lbs) butternut squash
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, minced fresh ginger
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 13.5-ounce can coconut milk
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons, chopped (optional, for garnish) cilantro
• 2 tablespoons (optional, for garnish) pumpkin seeds

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel, seed, and cube the butternut squash into 1-inch pieces. Toss squash cubes with 1 tablespoon of olive oil and spread them evenly on the prepared baking sheet. Roast for 25-30 minutes, or until fork-tender, flipping halfway through.

Step 3

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

Step 4

Add the diced onion and sauté for 5 minutes, or until softened. Stir in the garlic and ginger and cook for another minute until fragrant.

Step 5

Add the red curry paste and stir to coat the aromatics. Cook for 1 minute to release the flavors.

Step 6

Pour in the vegetable broth and bring it to a simmer. Once simmering, reduce the heat to low and set aside until the squash is done roasting.

Step 7

Once the butternut squash is cooked, transfer it to the pot. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can blend it in batches using a countertop blender.

Step 8

Stir in the coconut milk, lime juice, salt, and black pepper. Simmer gently for 5 minutes to marry the flavors. Adjust seasoning if needed.

Step 9

Serve warm, garnished with chopped cilantro and pumpkin seeds, if desired.

Nutrition Facts

Serving size	(2925.4g)

Amount per serving	% Daily Value*
Calories	1486.2

Total Fat 47.1g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 8.9g
Cholesterol 0mg	0%
Sodium 5327.2mg	0%
Total Carbohydrate 259.1g	0%
Dietary Fiber 59.4g	0%
Total Sugars 74.4g
Protein 36.9g	0%

Vitamin D 0IU	0%
Calcium 789.5mg	0%
Iron 15.7mg	0%
Potassium 6431.0mg	0%

*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: 26.4%

Protein: 9.2%

Carbs: 64.5%