Jeanette's Healthy Living

Where delicious and healthy come together

  • Home
  • Recipes
    • List of All Recipes (alphabetical)
    • Breakfast
    • appetizers
    • soups
    • salads
    • main courses
    • side dishes
    • dips and sauces
    • beverages
    • smoothies
    • Desserts and Cookies
  • Special Diets
    • gluten-free
    • dairy-free
    • vegetarian
    • vegan
    • Liquid/Soft Food Diet
    • Pureed Food Diet
    • Low Residue Diet
  • Cancer Cooking
  • Faith
  • Healthy Living
    • Healthy Living
    • travel
  • About
    • About
    • Contact Us
    • Work With Me
    • Media Features
    • Terms & Conditions

Red Curry Coconut Butternut Squash Soup Recipe

October 2, 2019 by Jeanette 37 Comments

Jump to RecipePrint Recipe
25.3K shares
  • Facebook114
  • Twitter
  • Yummly
Creamy Red Curry Coconut Butternut Squash Soup - just 4 ingredients make this creamy flavorful soup!

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.

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.

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.

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.

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.

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.

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 Squash Soup - just 4 ingredients make this creamy flavorful soup!
4.17 from 6 votes
Print

Creamy Red Curry Coconut Butternut Soup

Course Soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour
Servings 4
Calories 201 kcal
Author Jeanette

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

  1. 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.

  2. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor.

  3. 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.

  4. Garnish with soup with pumpkin seeds and a drizzle of pumpkin seed oil, if desired

Nutrition Facts
Creamy Red Curry Coconut Butternut Soup
Amount Per Serving
Calories 201 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 11g69%
Sodium 15mg1%
Potassium 784mg22%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 4g4%
Protein 3g6%
Vitamin A 20128IU403%
Vitamin C 40mg48%
Calcium 100mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this butternut soup recipe, you might also like:

Roasted Butternut Squash Cider Soup

Roasted Butternut Squash Cider Soup - this sweet spiced soup is perfect for Thanksgiving and the holiday season

 

Sweet Spiced Roasted Butternut Squash Soup

Roasted Butternut Squash Apple Soup - served with maple syrup coconut cream - vegan and vegetarian friendly

*Livestrong

Related Posts
Filter by
Post Page
dairy-free gluten-free Dinner main courses Asian chicken Clean Eating Summer Recipes whole grain lunch New Year Pantry Recipe Instant Pot vegan vegetarian Cooking For Cancer soups Liquid/Soft Food Diet Slow Cooker healthy choices csa Recipes For Foodies
Sort by
Grilled Thai Curry Cilantro Garlic Chicken - this is so easy and delicious - it

Grilled Thai Curry Cilantro Garlic Chicken Recipe

2019-06-26 05:00:28
jeanette

18

Chicken Curry Fried Rice - a quick, easy and healthy one-pan dinner made with leftover cooked chicken, brown rice, carrots and peas. Toasted almonds make a nice crunchy topping.

Chicken Curry Fried Rice Recipe

2018-03-21 05:00:00
jeanette

18

Instant Pot Japanese Curry Chicken - mild and sweet, this curry is very saucy and delicious over rice

Instant Pot Japanese Curry Chicken Recipe

2017-12-11 05:00:24
jeanette

18

Thai Tofu Butternut Squash Cauliflower Red Curry - this vegetarian/vegan one pot meal cooks in less than 30 minutes

Vegetarian Thai Coconut Red Curry Recipe

2017-11-13 05:00:28
jeanette

18

Thai Coconut Curry Lentil Soup - coconut milk, lemongrass, kaffir lime leaves and Thai red curry paste are key ingredients in this creamy, fragrant lentil soup

Thai Coconut Curry Lentil Soup

2017-04-03 05:00:00
jeanette

18

Thai Green Curry Chicken Zucchini Noodles - this easy dinner recipe takes less than 20 minutes to cook. The coconut curry sauce is so delicious! Zucchini noodles are a low carb option for rice noodles ~ http:/jeanetteshealthyliving.com

Thai Green Curry Chicken Zucchini Noodles Recipe

2016-09-12 05:00:18
jeanette

18

Slow Cooker Chinese Curry Chicken - this is our favorite family curry that we

Slow Cooker Chinese Curry Chicken Recipe

2015-02-02 05:00:00
jeanette

18

Clean Eating Pumpkin Chicken Curry

Clean Eating Slow Cooker Pumpkin Chicken Curry Recipe {The Gracious Pantry}

2014-09-25 05:00:41
jeanette

18

Thai Red Curry Chicken with Winter Squash © Jeanette

Thai Red Curry Chicken with Winter Squash Recipe

2013-12-05 05:00:14
jeanette

18

Smoked Red Curry Coconut Chicken with Greek Yogurt © Jeanette

Smoked Red Curry Coconut Chicken Marinated in Greek Yogurt Recipe

2013-08-19 05:00:00
jeanette

18

25.3K shares
  • Facebook114
  • Twitter
  • Yummly

Filed Under: Clean Eating, Cooking For Cancer, dairy-free, gluten-free, Liquid/Soft Food Diet, lunch, Pureed Food Diet, Recipes For Foodies, soups, Thanksgiving, vegan, vegetarian Tagged With: easy recipe, roasted butternut squash, Thai red curry paste, vegan

« Oven Braised Chicken Cacciatore with Rosemary Recipe
Spicy Chinese Beef Noodle Soup »

Comments

  1. francesca says

    October 30, 2014 at 7:28 am

    Oh Wow! This looks fantastic. Love the bowl too 🙂

    Reply
    • Christine says

      October 27, 2015 at 5:58 pm

      1 star
      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.

      Reply
      • Jeanette says

        October 27, 2015 at 9:48 pm

        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.

        Reply
  2. Ayla Withee @EatSimply says

    October 30, 2014 at 9:44 am

    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 🙂

    Reply
    • Jeanette says

      October 31, 2014 at 4:33 pm

      Ayla – yes, it’s a great trick and makes roasting butternut squash a no brainer!

      Reply
  3. Phoebe @ Feed Me Phoebe says

    October 30, 2014 at 9:51 am

    ugh – i hate peeling butternut squash! but weirdly have never tried roasting it whole. Will have to make this soup Jeanette! xo

    Reply
    • Jeanette says

      October 31, 2014 at 4:35 pm

      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.

      Reply
  4. suzi says

    October 30, 2014 at 10:43 am

    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!!

    Reply
    • Jeanette says

      October 31, 2014 at 4:36 pm

      Suzi – hope you enjoy this fall soup and try this super short cut 🙂

      Reply
  5. Lisa @ Healthy Nibbles & Bits says

    October 30, 2014 at 10:49 am

    I love how thick and creamy this soup is! I have a butternut squash in the house that would be perfect for this!

    Reply
  6. Casey says

    October 30, 2014 at 11:13 am

    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!

    Reply
    • Jeanette says

      October 31, 2014 at 4:37 pm

      Casey – I think prepping the squash is half the battle (at least mentally it can be). Hope you like this super easy method.

      Reply
  7. Elizabeth @ Enjoy Every Bite says

    October 30, 2014 at 12:51 pm

    This looks so delicious and SIMPLE! I love that! Definitely pinning this one for later 🙂

    Reply
  8. Kelly says

    October 30, 2014 at 3:11 pm

    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 🙂

    Reply
  9. Adrienne says

    October 30, 2014 at 11:59 pm

    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!

    Reply
    • Jeanette says

      October 31, 2014 at 4:37 pm

      Adrienne, I used the coconut milk in the can, not the one in the carton.

      Reply
  10. Joanne says

    October 31, 2014 at 7:29 am

    I love that this is so simple and really lets all the flavors shine through!

    Reply
  11. Angie@Angie's Recipes says

    October 31, 2014 at 11:46 am

    So very creamy and smooth! The soup bowl looks adorable too.

    Reply
  12. Jacy Michele says

    November 1, 2014 at 7:15 am

    I have never heard of baking a whole squash. What a great tip-I assume this would work for almost any kind of squash?

    Reply
  13. Jenn says

    November 1, 2014 at 7:17 am

    Nothing I like more than a tip that will save time 🙂 Roasting a squash is genius!

    Reply
  14. Shashi at Runninsrilankan says

    November 2, 2014 at 8:36 pm

    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!

    Reply
  15. Amallia @DesireToEat says

    November 3, 2014 at 3:55 am

    Delicious fall dish recipe, something that I should try soon 🙂 very simple recipe, nice pictures too!

    Reply
  16. Melanie says

    November 12, 2014 at 6:22 pm

    How many servings does this make?

    Reply
    • Jeanette says

      November 12, 2014 at 8:16 pm

      When I made this, I got 4 servings out of it. It depends on the size butternut squash you use.

      Reply
  17. Katie says

    November 13, 2014 at 3:25 pm

    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.

    Reply
    • Jeanette says

      November 13, 2014 at 4:22 pm

      Katie – yes, I used the one in the can, not the refrigerated ones that come in milk carton containers.

      Reply
  18. Heather says

    December 10, 2014 at 3:04 pm

    4 stars
    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!

    Reply
    • Jeanette says

      December 10, 2014 at 7:59 pm

      Heather, so glad you loved this recipe – it is super easy.

      Reply
  19. Amy says

    March 20, 2015 at 10:08 am

    5 stars
    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

    Reply
    • Jeanette says

      March 23, 2015 at 9:23 pm

      Thanks Amy – roasting the squash whole is definitely safer than cutting it and so much less work

      Reply
  20. Summer says

    October 26, 2016 at 1:33 pm

    I really need to try this soup. It looks so warming and delightful ♥

    Reply
    • Jeanette says

      October 26, 2016 at 3:03 pm

      Thanks Summer – I hope you enjoy this! 🙂

      Reply
  21. cindi says

    December 9, 2017 at 11:15 am

    5 stars
    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!

    Reply
  22. Sasa says

    March 1, 2018 at 1:39 pm

    5 stars
    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!!!

    Reply
    • Jeanette says

      March 1, 2018 at 8:03 pm

      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!

      Reply
  23. Tanza Erlambang says

    October 16, 2019 at 12:04 pm

    curry is one of my favorites …yummy

    Reply
  24. mary anderson says

    October 26, 2019 at 11:27 am

    5 stars
    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

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

[Read More …]

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Get Your Free e-Book!

Weekly College Meal Planner

Good recipes come to those who subscribe!

Archives

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Copyright © 2016 Jeanette's Healthy Living · Privacy Policy
25.3K shares
  • 114Facebook
  • Twitter
  • Pinterest
  • Yummly