Go Back
To make Coconut Curry Butternut Soup, you need: - 1 medium butternut squash, peeled and diced - 1 can (400 ml) coconut milk - 1 onion, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 tablespoons red curry paste - 4 cups vegetable broth - 1 teaspoon turmeric - 1 teaspoon cumin - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro and lime wedges for garnish These ingredients create a rich and creamy soup. The butternut squash gives it a sweet flavor. The coconut milk adds creaminess, while the spices bring warmth. If you don’t have something on hand, here are some swaps: - Butternut Squash: You can use sweet potatoes or pumpkin instead. - Coconut Milk: Almond or soy milk can work, but they won't be as creamy. - Red Curry Paste: Try yellow curry paste or even a mix of spices instead. - Vegetable Broth: Chicken broth will also work for added flavor. These swaps make this soup flexible. You can still enjoy a delicious meal. Each serving of Coconut Curry Butternut Soup offers: - Calories: 250 - Protein: 4g - Carbohydrates: 30g - Dietary Fiber: 6g - Fat: 14g This soup is not just tasty; it’s also nourishing. It’s high in vitamins and minerals, thanks to the squash and spices. Enjoy a bowl for a warm meal that fuels your body. {{ingredient_image_1}} First, grab a large pot and heat the olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté it for about 3 to 4 minutes. You want the onion to soften and turn translucent. Next, stir in the minced garlic and ginger. Cook this mix for an extra 1 to 2 minutes to let those flavors shine. Now it’s time to add the red curry paste, turmeric, and cumin. Stir well to coat the onions evenly and sauté for another minute. The aroma will be amazing! After that, toss in the diced butternut squash along with the vegetable broth. Bring everything to a boil, then lower the heat to a simmer. Cover the pot and let it cook for about 20 to 25 minutes. You want the squash to become tender. When the squash is ready, remove the pot from the heat. Pour in the coconut milk and stir. Now, you can use an immersion blender or a standard blender to puree the soup until it is smooth. If using a standard blender, be careful. Blend in small batches to avoid spills. Once blended, return the soup to low heat. Add salt and pepper to taste, letting it warm through for a few minutes. Serve it hot, garnished with fresh cilantro and a lime wedge for that burst of flavor. Using an immersion blender is easy and quick. You can blend right in the pot. This saves time on clean-up. Just make sure to keep the blender submerged to avoid splashes. If you prefer a standard blender, remember to fill it only halfway. Hot liquids can expand and cause spills. Blend small batches and wait for the soup to cool if it’s too hot. The cooking time for the butternut squash is about 20 to 25 minutes on a low simmer. If your squash is larger, you might need to cook it a bit longer. Just check for tenderness with a fork. When blending, you will keep the soup on low heat after adding the coconut milk. This helps the flavors meld together without overcooking. If you want a thicker soup, simmer it for a few more minutes after blending. If it’s too thick, add a little more vegetable broth to reach your desired consistency. When picking a butternut squash, look for one that feels heavy for its size. The skin should be a tan color, not too shiny. Avoid any squash with soft spots or blemishes. A good squash should have a firm skin, and the stem should be dry. This means it was picked at the right time and will taste great in your soup. Coconut curry butternut soup is rich and creamy. You can boost its flavor with a few simple additions. Try adding lime juice for a zesty touch. A pinch of cayenne can add heat, while a dash of soy sauce brings depth. Fresh herbs like cilantro brighten the dish. You can also sprinkle some toasted nuts on top for crunch. This soup is easy to prepare ahead of time. You can cook it and store it in the fridge for up to three days. To make it even quicker, chop the squash and prepare the onion and garlic ahead of time. You can also freeze the soup in portions. Just thaw it in the fridge overnight and reheat it on the stove when you're ready to eat. Pro Tips Choose the Right Squash: Opt for a firm and heavy butternut squash with smooth skin for the best flavor and texture. Balance the Flavors: Adjust the lime juice and salt after blending for a well-rounded taste. A touch of sweetness can also enhance the flavors. Garnish Creatively: Add toasted coconut flakes or a drizzle of chili oil for an extra layer of flavor and visual appeal. Store Properly: This soup can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months for future meals. {{image_2}} You can make this soup vegan and gluten-free with easy swaps. The recipe is already vegan since it uses coconut milk. Just check the red curry paste. Some brands add fish sauce. Look for a pure, plant-based version. Use vegetable broth instead of chicken broth to keep it gluten-free. This way, everyone can enjoy this cozy dish. Garnishes can change the soup's look and taste. Try adding chopped green onions for a fresh crunch. A sprinkle of toasted sesame seeds adds a nice nutty flavor. You can also add a swirl of coconut cream for more richness. If you want a spicy kick, add sliced jalapeños on top. For extra texture, toss in some roasted chickpeas. This soup pairs well with many sides. A warm, crusty bread makes a great match. You can dip the bread into the soup and soak up all the flavors. A light salad is another good choice. Look for a salad with fresh greens and citrus. The bright flavors balance the rich soup. Serve it warm, and enjoy a perfect meal! After enjoying your Coconut Curry Butternut Soup, store leftovers in an airtight container. Let the soup cool first. This helps keep it fresh longer. Place the container in the fridge. It should last about 3 to 5 days. Make sure to label it with the date. This way, you know when to use it. Want to save some for later? You can freeze Coconut Curry Butternut Soup. Use freezer-safe containers or bags. Leave some space at the top for expansion. It’s best to freeze it within 2 days of cooking. This keeps the flavors bright and fresh. When ready to eat, thaw it overnight in the fridge. To reheat, use a pot on the stove for the best flavor. Heat it over low to medium heat. Stir well to prevent sticking. If it's too thick, add a splash of vegetable broth or coconut milk. You can also use a microwave. Just do it in short bursts, stirring in between. This helps warm it evenly without cooking it more. Enjoy your soup just as delicious as the first time! You can use yellow curry paste or green curry paste. Both have great flavors. If you want a milder taste, try using a mix of spices. Combine turmeric, cumin, and a bit of chili powder. This mix can give your soup a nice kick. Yes, you can use acorn squash or pumpkin. Both will work well in this soup. They add a sweet flavor and creamy texture. Just make sure to peel and dice them like butternut squash. Adjust cooking time if needed, as some squash may take longer to soften. The soup will last for about 4 to 5 days in the fridge. Store it in an airtight container. Make sure to let it cool before sealing. This way, it stays fresh and tasty for your next meal! You learned the full recipe for Coconut Curry Butternut Soup, including ingredient choices and cooking steps. I shared tips for storage, variations, and substitutions. Each detail aims to help you make a delicious soup easily. Remember, this dish is flexible. Tailor it to your taste and needs. Enjoy your cooking journey and the warm flavors in each bowl!

Coconut Curry Butternut Soup

A creamy and flavorful soup made with butternut squash and coconut milk, infused with aromatic spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced
  • 1 can coconut milk (400 ml)
  • 1 whole onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 4 cups vegetable broth
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh cilantro and lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
  • Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the red curry paste, turmeric, and cumin to the pot, stirring to coat the onions evenly. Sauté for another minute.
  • Add the diced butternut squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 20-25 minutes, or until the squash is tender.
  • Once cooked, remove the pot from heat and stir in the coconut milk. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
  • Return the soup to a low heat, seasoning with salt and pepper to taste. Allow it to warm through for a few minutes.
  • Serve the soup hot, garnished with fresh cilantro and a lime wedge on the side for an extra burst of flavor.

Notes

Use an immersion blender for a smoother texture.
Keyword butternut squash, coconut, curry, soup, vegetarian