Curried Butternut Squash Soup

Curried Butternut Squash Soup is cold-weather comfort food at its best, with the sweetness of butternut squash perfectly balanced by bold Thai red curry paste. Finished with a comforting coconut milk swirl, it’s a creamy, flavorful way to warm up this winter.

For more butternut squash recipes, try my Roasted Garlic and Butternut Squash Soup, Butternut Squash Risotto with Pancetta, and Brown Butter Sage Butternut Squash.

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Curried Butternut Squash Soup has become my favorite way to warm up during fall and winter. The creamy coconut milk paired with just the right kick of spice always hits the spot. It’s a bold, spicier twist on my classic Roasted Butternut Squash Soup, with fish sauce and lime zest adding a savory, tangy depth. Honestly, this is the kind of soup that’ll have you slurping every last drop straight from the bowl!

Tools You’ll Need

• Immersion blender
• Dutch oven
• Microplane Zester

• Avocado oil – Use this to sauté the aromatics.
• Aromatics – Diced shallots, ginger, and minced garlic are the flavor foundation for this soup.
• Thai red curry paste – Curry paste provides a more complex and authentic flavor profile compared to the pre-ground spices in curry powder. This provides a more vibrant and aromatic curry. This specific Thai red curry paste is my absolute favorite and the only one I use. Keep in mind this soup packs a little bit of heat due to the curry paste.
• Butternut squash – This squash has a sweet, nutty flavor and a smooth, creamy texture when cooked. The flavor profile is similar to pumpkin, with a hint of nuttiness. The flesh becomes soft and tender when cooked, making it a popular choice for soups. Peel the skin and dice before adding it to the pot.
• Chicken broth – This is the liquid base for the soup. Go for low-sodium.
• Bay leaf – This infuses an herbal aroma and taste into the broth.
• Coconut milk – The coconut milk used for this recipe is canned and not the plant-based milk version found at your local supermarket. Canned coconut milk contains higher fat content, lending this soup its creamy mouthfeel compared to coconut milk from the carton, which is much more watered down and has a lower fat content ratio per serving. There is a difference in flavor and texture when using canned coconut milk, so be sure to use it!
• Fish Sauce – Adds umami and a little depth of flavor to the soup.
• Maple syrup – Use grade A maple syrup. It has a mild, delicate maple flavor that can balance out any bitter taste.
• Lime Zest – This adds a subtle brightness to the soup.
• Kosher salt – This enhances flavors of the overall dish.

1. In a dutch oven over medium heat add avocado oil. Once hot, add ginger and cook for 1 minute. Add garlic and shallots and sauté until shallots appear translucent, about 3 minutes.
2. Add Thai red curry paste, and mix well into aromatics. Cook for 1 minute.
3. Add diced butternut squash, stir to mix with ingredients, then add bay leaf and 3 cups of chicken broth. Bring to a boil, then lower to a simmer, cover with lid and cook for 25 – 30 minutes, until the squash is tender.
4. Turn off heat. Remove bay leaf and discard. Use an immersion (or hand) blender and puree to desired consistency.
5. Turn heat to low and stir in coconut milk, maple syrup (start with ½ tablespoon first), fish sauce, kosher salt, black pepper, and lime zest. If you prefer a thinner soup, refer to the remaining 1 cup of chicken broth. Adjust with more maple syrup, if desired. Bring back to a simmer and cook for 6 minutes. Adjust seasoning with more fish sauce and salt, if needed.
6. Ladle into bowls and top with a drizzle of coconut milk or heavy cream and a squeeze of lime. Enjoy!

Recipe Variations

• Roasted Butternut Squash – Instead of cooking the squash on the stovetop, you can roast it (along with any veggies) in the oven. Preheat the oven to 425°, add seasoning and oil to the squash, and roast for about 45 minutes or until tender. Then, either add all the recipe ingredients to a blender (in batches) or add them a large pot and use a hand blender to mix.
• Broth – This recipe calls for chicken broth, but if you want to make it vegan, swap chicken broth for vegetable broth.
• Flavors – For even more flavor, add aromatic spices and herbs like fresh ginger or fresh cilantro. You can also squeeze some lime juice over individual servings for a bright pop of citrus flavor.
• Oil – You can use coconut oil for the sauté if you don’t have avocado oil.
• Regular Blender – Don’t have a hand mixer or immersion blender? You can use a regular blender but you’ll have to do it in batches. Use a towel instead of a plastic cap so steam can be released during blending.
• Garnish – Play up the fall theme and garnish the soup with pumpkin seeds.

Storage

To store leftovers, let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. To reheat, warm it gently on the stove over medium heat, stirring occasionally, or microwave it in a microwave-safe bowl until heated through.

Can You Freeze Curried Butternut Squash Soup?

Yes, this curry butternut squash soup freezes well! Once cooled, transfer it to an airtight container and freeze. To reheat, run the container under water to loosen the soup, then warm it in a pot with a splash of water, stirring until smooth.

Looking for More Soup Recipes?

• Roasted Red Pepper and Tomato Soup
• French Onion Soup
• Crab Soup with Shiitake and Napa Cabbage
• Creamy Mushroom Soup
• Lemon Chicken Orzo Soup

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