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Creamy Red Curry Coconut Butternut Squash Soup - just 4 ingredients make this creamy flavorful soup!

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


  • 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


  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.