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
- 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
- toasted pumpkin seeds
- pumpkin seed oil just a drizzle
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.
Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor.
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.
Garnish with soup with pumpkin seeds and a drizzle of pumpkin seed oil, if desired
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