Description
This Thai-inspired butternut squash soup is silky, spicy, and full of fresh flavor thanks to coconut milk, red curry, lime, and herbs. It’s dairy-free, gluten-free, and ready in under an hour—perfect for cozy nights when you’re craving something bold and nourishing.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons Thai red curry paste (adjust for spice)
- 4 cups butternut squash, peeled and cubed
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 1 lime
- Salt to taste
- Fresh cilantro or Thai basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes until soft.
- Add garlic and ginger; cook for another minute until fragrant.
- Stir in red curry paste and toast for 30 seconds.
- Add butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes or until squash is tender.
- Turn off heat. Use an immersion blender to purée until smooth (or carefully blend in batches).
- Stir in coconut milk and lime juice. Season with salt to taste.
- Serve hot, garnished with fresh herbs.
Notes
- For a thicker soup, reduce broth to 2.5 cups.
- If you like it spicier, add more curry paste or a dash of chili oil.
- Freezes well up to 3 months without the lime and herbs—add those fresh when serving.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg