Thai Curried Butternut Squash Soup

Why you'll love this recipe

Vegan and gluten-free Limited hands-on cook time Make with or without a blender Prevents waste

Butternut Squash | Garlic Red Curry Paste | Olive Oil Coconut Milk | Ginger Paste Vegetable Broth | Salt | Pepper

Key ingredients

Cut butternut squash vertically in half. Scoop out the seeds (but don't discard them!) Place on parchment-lined sheet pan and drizzle with olive oil and seasoning. Roast, flesh-side down, at 400F for 30 to 40 minutes.


Cook garlic and ginger paste in oi. Add flesh of the squash into the pot, along with coconut milk, red curry paste, broth, salt, and pepper. Bring to a boil. Let it cool for 5 minutes.

Fill blender no more than half. Remove the steam vent, cover with a towel and hold it in place as you blend.

IF using A Blender

Once the soup is boiling, turn off the stove and puree it in the pot itself.

IF using An immersion blender

Once the soup is boiling, use the back of a wooden spoon or a potato masher to mash the squash into the soup. This will be a chunkier soup, but still just as delicious!

if not using A Blender

Garnish with toasted squash seeds, a squeeze of lime and some basil or coconut cream (optional). SERVE & ENJOY!

Cast Iron Skillet Cornbread (or Quiche!)


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