Red curry butternut squash soup
Cozy Up with Creamy Red Curry Butternut Squash Soup
As the days get shorter and the temperatures drop, there’s nothing quite like a warm, comforting bowl of soup. And this Red Curry Butternut Squash Soup isn’t just any soup – it’s a flavor explosion that will tantalize your taste buds! We’ve taken the sweetness of butternut squash and elevated it with the aromatic warmth of red curry, creating a dish that’s both satisfying and surprisingly easy to make.
This soup is perfect for a weeknight dinner, a cozy weekend lunch, or even a sophisticated starter for a dinner party. The vibrant color and rich flavor will impress your guests (or simply brighten your day!). We love how the subtle heat of the curry paste complements the natural sweetness of the squash, and the coconut milk adds a luxurious creaminess that you won’t be able to resist.
But what truly sets this soup apart is the crunchy, spiced pepita topping. Roasting the pepitas with a blend of lime juice, cumin, and salt creates a delightful textural contrast and adds a burst of flavor in every bite. It’s a small detail that makes a big difference!
Why You’ll Love This Soup:
- Flavorful & Aromatic: The red curry paste and spices create a complex and delicious flavor profile.
- Creamy & Comforting: The butternut squash and coconut milk combine for a luxuriously smooth texture.
- Easy to Make: This soup comes together quickly, making it perfect for busy weeknights.
- Versatile: Enjoy it as a starter, main course, or side dish.
- Beautiful Presentation: The vibrant color and crunchy topping make it a visually appealing dish.
Tips for the Best Soup:
- Roast the Squash (Optional): For an even deeper, more caramelized flavor, roast the butternut squash cubes before adding them to the soup.
- Adjust the Spice Level: If you prefer a milder soup, use less red curry paste. For a spicier kick, add a pinch of cayenne pepper.
- Garnish Generously: Don’t skimp on the cilantro and coconut milk drizzle – they add a beautiful finishing touch.
Frequently Asked Questions
Q: Can I make this soup vegan?
A: Absolutely! This recipe is naturally vegan.
Q: Can I substitute the butternut squash with another type of squash?
A: Yes, you can! Kabocha squash or acorn squash would also work well in this recipe.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup can be stored in the refrigerator for up to 3 days. The pepitas are best made fresh, but can also be stored in an airtight container for a day or two.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be sure to blend the soup in batches and vent the lid to prevent pressure buildup.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2 months.
Red Curry Butternut Squash Soup
Ingredients
- 1 T olive oil
- 1 medium onion chopped
- 3 cloves garlic chopped
- 8 cups butternut squash approx. 1-inch cubes
- 3 t ground coriander
- 1 t ground cumin
- 2 T Thai red curry paste
- 2 t kosher salt
- a couple grinds fresh ground pepper
- 5 c vegetable broth
- 1/2 c pepitas
- 1/4 t olive oil
- 1/2 t fresh lime juice
- 3/4 t ground cumin
- a few generous pinches fine sea salt
- 1/4 c fresh lime juice + 2 T
- 1/2 c full-fat coconut milk + more for drizzling
- fresh cilantro leaves chopped
Instructions
- Preheat oven to 350 degrees.
- Heat olive oil over medium-low heat. Add onion and cook 5-7 minutes, stirring occasionally. Add garlic, butternut squash, coriander, cumin, red curry paste, salt & pepper. Stir until squash is evenly coated with spices.
- Add vegetable broth and bring to a boil. Once boiling, lower heat and vigorously simmer 20 minutes.
- While soup is simmering, toss pepitas with olive oil, lime juice, cumin and salt. Place on a rimmed baking sheet and place in the pre-heated oven. Roast for 10 minutes, stirring halfway through. Remove from oven.
- After 20 minutes, the squash should be very tender. Puree the soup with an immersion blender, or in batches in a regular blender until very smooth.
- Stir in lime juice and coconut milk. Serve immediately, garnished with cilantro and a drizzle of coconut milk.
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