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Coconut Curry Butternut Squash Soup

Craving Thai food? Look no further! Try creamy butternut squash soup that’s been majorly upgraded– with red curry, garlic, ginger, a savory coconut milk broth, topped with red onion, cilantro and a fresh lime wedge.

Servings 4
Author Emily Weeks, RDN, LD

Ingredients

  • 1 tbsp canola oil
  • 2 tsp minced garlic
  • 1 tsp minced fresh ginger
  • 1 tsp red curry paste
  • 4 cups butternut squash, cubed about one large squash
  • 3 cups vegetable broth
  • 1 can coconut milk
  • 1 tsp brown sugar
  • 1/4 red onion, diced
  • cilantro for garnish
  • lime wedges for garnish

Instructions

  1. Add the canola oil to a pot over medium heat along with the garlic, ginger and red curry paste. Saute for 2 minutes.

  2. Add the butternut squash and vegetable broth. Bring to a boil over medium heat, then reduce to simmer for 7-8 minutes, until the squash is soft and cooked through. Blend with an immersion blender.

  3. Stir in the coconut milk, and brown sugar.

  4. Ladle into a bowl and top with diced red onion, cilantro and a lime wedge.