Creamy Thai Red Curry Butternut Squash Soup You’ll Love
This Thai Red Curry Butternut Squash Soup combines sweet butternut squash with vibrant Thai red curry for a warming, vegan meal.
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Servings: 4 bowls
Calories: 250kcal
Equipment
- Large pot
- Immersion Blender
Ingredients
For the Soup
- 1 medium Butternut Squash peeled, cubed
- 1 can Coconut Milk full-fat or light
- 2 tablespoons Thai Red Curry Paste vegan-friendly, adjust for heat
- 2 cloves Garlic minced
- 1 medium Onion diced
- 4 cups Vegetable Broth low-sodium if preferred
For the Garnish
- ¼ cup Cilantro fresh, chopped
- ¼ cup Toasted Coconut Flakes optional, use chopped nuts for texture
Instructions
Step-by-Step Instructions
- Begin by peeling the butternut squash, cutting it in half, scooping out the seeds, and chopping it into small cubes.
- In a large pot over medium heat, add olive oil and sauté diced onion and minced garlic until soft, about 5 minutes.
- Introduce the cubed butternut squash and Thai red curry paste into the pot, stir well, and cook for 2-3 minutes.
- Pour in the vegetable broth and coconut milk, stirring to combine, then bring to a gentle boil.
- Reduce the heat, cover, and simmer for about 20 minutes until the squash is tender.
- Use an immersion blender to puree the soup until smooth, or blend in batches.
- Ladle into bowls and garnish with toasted coconut flakes and cilantro.
Notes
Store leftovers in an airtight container for up to 4 days. This soup freezes well; consume within 3 months for best flavor.
Nutrition
Serving: 1bowl | Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 600mg | Potassium: 800mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12000IU | Vitamin C: 25mg | Calcium: 40mg | Iron: 2mg