This creamy Red Curry Coconut Butternut Squash Soup is made with just four ingredients. Keep to the basic recipe or embellish with more flavor agents and garnishes. It’s your choice. This easy recipe is perfect for the holidays when you’re looking for a beautiful, but simple soup to serve guests.
Roasting The Whole Butternut Squash
Did you know that you can roast a whole butternut squash in the oven without any peeling or cutting? I learned this trick a few years ago and it eliminates the need to peel, seed and cut up a whole butternut squash. This is especially helpful when you intend to puree butternut squash as a side dish or soup.
Sure, there are times when you want little pieces of butternut squash to get browned (e.g., in a salad), but when you’re making a pureed soup like this Red Curry Coconut Butternut Squash Soup, roasting a whole squash eliminates a lot of prep.
Another added benefit of using whole butternut squash is that the whole squash will keep anywhere from 1-6 months when stored between 50-60 degrees Fahrenheit. Once butternut squash is cut up, it will keep for only 1-2 days.
Butternut Squash Nutrition
Butternut squash is a winter squash (like pumpkin and acorn squash), and is an excellent source of carotenes. They are also a very good source of vitamin C, potassium and magnesium.
1 cup of butternut squash has 82 calories, and provides 457% DV Vitamin A, 52% DV vitamin C, 17% DV potassium and 15% DV magnesium.
Butternut squash is  considered a medium glycemic vegetable, with a glycemic index ranking of 51, but has a low glycemic load of 3 (based on a serving size of 80 grams, or about 1/3 cup boiled, mashed squash).*
Seasonings For Red Curry Coconut Butternut Squash Soup
This Red Curry Coconut Butternut Squash Soup is a basic soup that you can build on if you like. Red curry paste has complex flavors from a mix of chilies, lemongrass, and kaffir lime leaves. Coconut milk adds sweetness and creaminess. For even more flavor, you might try infusing the vegetable broth with kaffir lime leaves, lemongrass, garlic, ginger or a combination of these ingredients. For more of a Thai flavor, try using fish sauce instead of salt.
Garnishes For Red Curry Coconut Butternut Squash Soup
I topped this Red Curry Coconut Butternut Squash Soup with a few drops of pumpkin seed oil (from Trader Joe’s) and some toasted pumpkin seeds, but there are other toppings that would go nicely.
Toasted cashew nuts, minced cilantro, sauteed chopped apple or pear, or a dollop of Greek yogurt are some additional topping ideas.
A spritz of fresh lemon or lime juice, or a drizzle of maple syrup right before serving would add a little surprise and flavor booster.
Creamy Red Curry Coconut Butternut Soup
Ingredients
- 1 large butternut squash
- 1 cup coconut milk
- 1-2 teaspoons Thai red curry paste depending on taste
- 1 cup low sodium vegetable broth
- sea salt to taste
Garnishes
- toasted pumpkin seeds
- pumpkin seed oil just a drizzle
Instructions
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Preheat oven to 400 degrees. Place whole squash on baking tray and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool.
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Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor.
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Add coconut milk, red curry paste (start with 1 teaspoon and add more if you like it spicier) and broth. Blend until smooth; season to taste with salt. Pour into a saucepan to warm up before serving.
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Garnish with soup with pumpkin seeds and a drizzle of pumpkin seed oil, if desired
If you like this butternut soup recipe, you might also like:
Roasted Butternut Squash Cider Soup
Sweet Spiced Roasted Butternut Squash Soup
*Livestrong
Oh Wow! This looks fantastic. Love the bowl too 🙂
Well, it does look beautiful and I follwed the recipe to the letter…it was very simple. But, It was flavorless. I had to add more coconut milk (canned). I added more curry paste, some chili powder, a little brown sugar, butter and half and half. It was okay, but I wont make again. I do thank you for the tip on baking the squash.
Thanks for your feedback Christine – I like your additions to make this a richer and more flavorful soup. I did not measure the amount of butternut squash I used, but I suspect mine was smaller than yours.
I didn’t know that you could roast the entire squash! I always battle cutting it in half before I roast. I may save some fingers with this new knowledge 🙂
Ayla – yes, it’s a great trick and makes roasting butternut squash a no brainer!
ugh – i hate peeling butternut squash! but weirdly have never tried roasting it whole. Will have to make this soup Jeanette! xo
Phoebe – you’ve got to try this. Knowing I can roast an entire butternut squash without using a peeler or knife has definitely made it a no brainer for me when I see one at the market – I used to think…hmm do I really want to prep that squash? Now, I know I can just throw it in the toaster oven and leave it alone for an hour, and it’ll be done.
Hello friend! You did it again : ) this looks to be perfect for fall and for my tummy!!! Thanks for the quick delicious idea and yes, roasting it whole is a nice shortcut. i used a vegetable peeler on mine last time and it was quicker than my knife i have to say, but this is a super short cut that i really will take advantage of!! SOUPS ON!!
Suzi – hope you enjoy this fall soup and try this super short cut 🙂
I love how thick and creamy this soup is! I have a butternut squash in the house that would be perfect for this!
I love the simplicity of this recipe and it looks amazing! Just like Phoebe said above, I hate peeling squash! Your solution of roasting it whole and scooping out the flesh is genius. I’ll be trying this recipe tomorrow. Thanks so much!
Casey – I think prepping the squash is half the battle (at least mentally it can be). Hope you like this super easy method.
This looks so delicious and SIMPLE! I love that! Definitely pinning this one for later 🙂
This looks so creamy and delicious! I love the pretty color! I just learned that butternut squash trick last year too and it is life changing! Love that I don’t have to peel or chop – just scoop away. This soup is perfect for the squash I have sitting on my counter 🙂
When you call for coconut milk in a recipe,mare you referring to the full fat canned variety or coconut milk in a “milk” carton? Thanks!
Adrienne, I used the coconut milk in the can, not the one in the carton.
I love that this is so simple and really lets all the flavors shine through!
So very creamy and smooth! The soup bowl looks adorable too.
I have never heard of baking a whole squash. What a great tip-I assume this would work for almost any kind of squash?
Nothing I like more than a tip that will save time 🙂 Roasting a squash is genius!
OHEEMMMMGEEEE – I had no clue I could bake a whole butternut squash!!! Thanks so much Jeanette – now I don’t have to risk loosing my fingers every time I cut into one! This soup sounds so hearty and so comforting!
Delicious fall dish recipe, something that I should try soon 🙂 very simple recipe, nice pictures too!
How many servings does this make?
When I made this, I got 4 servings out of it. It depends on the size butternut squash you use.
The coconut milk, is that the kind in the can? I just wanted to be sure because there are all sorts now since it has become so popular.
Katie – yes, I used the one in the can, not the refrigerated ones that come in milk carton containers.
I loved this recipe! So easy to make. I did add a little bit of sea salt and lots of pepper when serving just to add some flavor.
Thanks!
Heather, so glad you loved this recipe – it is super easy.
Love this soup! So creamy & thick. Total comfort food. I also love the whole roasting trick for this squash. Cutting a raw butternut is scary stuff. Thx
Thanks Amy – roasting the squash whole is definitely safer than cutting it and so much less work
I really need to try this soup. It looks so warming and delightful ♥
Thanks Summer – I hope you enjoy this! 🙂
I agree with Amy- this soup is so creamy and flavorful! The only change I make was to add a little less broth for a thick soup. Thanks!
This soup is so creamy and delicious and so easy to do!!! I had only green curry and decided to try with it and it is so good. I added 4 pieces of 1/4 inch julienned slices of crispy pork belly to tone down the spicy green curry. This recipe is made simpler because I put the butternut squash in my crockpot on low setting for 8 hours. Cooled the squash. Then scooped out the flesh and put it back into the crockpot, along with the other ingredients and used an immersion blender to puree. Love this recipe!!! I will make this more often from now on!!!
I am so glad you enjoyed this Sasa – great idea making this in the crockpot and using an immersion blender. Thanks so much for sharing!
curry is one of my favorites …yummy
i love the recipe i have known some of the recipe of this kind i may be starting my blog site too so i’ll put those there i hope you’ll appreciate it because my inspiration is you to start it 🙂 thanks