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Thai Red Curry Squash Soup

Thai Red Curry Squash Soup

This Thai Red Curry Squash Soup masterfully blends the creamy sweetness of roasted squash with the aromatic heat of red curry paste, creating a truly unforgettable culinary experience. Its velvety smooth texture and complex taste will instantly transport you to a cozy, flavorful escape. Perfect for a chilly evening or a light lunch, this soul-satisfying soup is both nourishing and utterly delicious.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Thai
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash (3-4 lbs), peeled, deseeded, and cubed
  • 1 tablespoon olive oil or coconut oil
  • 1 large yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 1-inch fresh ginger, grated or finely minced
  • 2-4 tablespoons red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup or agave nectar
  • Juice of 1 lime
  • Pinch of red pepper flakes (optional)
  • Fresh cilantro and/or Thai basil for garnish

Method
 

  1. Prep the Squash: Peel, deseed, and cube the butternut squash.
  2. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.
  3. Infuse Flavor: Stir in minced garlic and grated ginger. Cook for another minute until fragrant.
  4. Add Curry Paste: Mix in the red curry paste and cook for 1-2 minutes to deepen the flavor.
  5. Simmer Time: Pour in vegetable broth, coconut milk, cubed squash, soy sauce, and maple syrup. Bring to a gentle boil, then reduce to a simmer for 15-20 minutes.
  6. Blend to Perfection: Use an immersion blender to purée the soup until smooth. If using a standard blender, blend in batches carefully.
  7. Finish & Serve: Stir in fresh lime juice and adjust seasonings as needed.
  8. Garnish & Enjoy: Serve hot, garnished with fresh cilantro and/or Thai basil.

Notes

Roast the squash for extra sweetness. Adjust spice level by varying red curry paste. Store leftovers in airtight containers in the fridge for 4-5 days or freeze for up to 3 months.