Curry Ginger Butternut Squash Soup

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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 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

Directions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

Step 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.

Step 8

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

Step 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.

Step 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.

Step 11

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

Nutrition Facts

Serving size	(2765.7g)

Amount per serving	% Daily Value*
Calories	1337.2

Total Fat 38.5g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5301.3mg	0%
Total Carbohydrate 244.0g	0%
Dietary Fiber 58.3g	0%
Total Sugars 64.2g
Protein 31.9g	0%

Vitamin D 0IU	0%
Calcium 772.1mg	0%
Iron 14.3mg	0%
Potassium 6168.6mg	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: 23.9%

Protein: 8.8%

Carbs: 67.3%