Curried Butternut Squash Soup Recipe
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (4)

Curried Butternut Squash Soup Recipe

NUTRITION · PER SERVING35M COOK
CAL 20%·PRO 12%
CARBS 33G33% OF CAL
8G FIBER0G ADDED11G INTRINSIC14G OTHER11G TOTAL SUGAR
FAT 31G70% OF CAL
27G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy Thai curry soup with roasted butternut squash, coconut milk, and curry paste. Warm, aromatic, and balanced with lime, it's cozy and flavorful for weeknight dinners.

mainthaisoupdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon coconut oil (or use vegetable oil)
  • 1 medium onion, chopped
  • 1-2 small chilies, chopped (optional, for spicy - use bird's eye or local chilies - see recipe notes)
  • 3 cloves garlic, chopped
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon curry powder (I used yellow curry powder - use 2 tablespoons for extra spicy)
  • 3 pounds cubed butternut squash (3/4 inch chunks (~5 cups))
  • 2 14- ounce cans coconut milk
  • 1 tablespoon fish sauce (omit for vegetarian)
  • 1 stalk lemongrass (optional - bruise the stalk by hitting it with the back of a knife so it infuses flavor)
  • Salt and pepper to taste
  • Juice from 1 small lime (about 1 tablespoon)
  • FOR SERVING: Fresh chopped cilantro or green onion, lime wedges, chili flake or chili crisp, cream swirl (use crema, sour cream, or a bit of coconut milk saved from one of the cans)
PREP
10M
SODIUM
291MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.