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Coconut Curry Butternut Squash Soup

5 from 8 votes
This twist on traditional butternut squash soup is spiced up by red curry paste, coconut, and lime. Roasted squash gives it a nice depth of flavor.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings6 servings
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Ingredients

  • 36 ounces butternut squash, peeled peeled, cubed to 1/2"
  • 4 teaspoons olive oil extra-virgin,divided
  • ½ teaspoon kosher salt plus more for seasoning
  • 1 cup onion chopped
  • 3 cups chicken or vegetable stock
  • 3 tablespoons + 1 teaspoon red curry paste
  • 1 ½ tablespoons freshly squeezed lime juice
  • 1 13.5-ounce can coconut milk lite
  • ¼ cup cilantro leaves chopped
  • ¼ cup shredded coconut
  • Sriracha sauce to taste

Instructions

  • Preheat oven to 450 ℉. Line a rimmed baking sheet with aluminum foil or parchment. Place the cubed butternut squash onto the lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt and toss to combine.
  • Roast for 35 minutes or until tender and starting to brown. Note: the smaller your chop, the faster it will roast.  I find the pre-chopped bags of squash are fairly small so if using, you may want to set your timer for about 20 minutes and keep an eye on it after that.
  • While the squash is roasting heat the remaining teaspoon of oil in a large pot over medium heat. Free free to add a bit more oil if you need to, to cover the bottom of your pan. When hot, add the onion and cook, stirring frequently, until tender about 5 minutes. Add the stock, roasted squash (when it's done roasting), and curry paste and bring to a boil. Cover and reduce heat. Simmer for 15 minutes.
  • Remove from heat. Add the coconut milk and lime juice. Blend until smooth, either by using an immersible stick blender or in batches in a countertop blender. If using a blender, make sure to remove stopper in lid and cover with a paper towel to let steam escape.  Be very careful when blending hot liquids.
  • Ladle into bowls and season with a sprinkling of salt, chopped cilantro, shredded coconut, additional lime wedges, and a squirt of Sriracha sauce (if desired). Serve immediately.

Notes

  • Buy pre-packaged butternut squash to make your life easier!

Nutrition

Calories: 184kcal, Carbohydrates: 29g, Protein: 5g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 4mg, Sodium: 384mg, Potassium: 785mg, Fiber: 4g, Sugar: 9g, Vitamin A: 19426IU, Vitamin C: 40mg, Calcium: 105mg, Iron: 2mg
Course: Main Courses, Soups
Cuisine: Asian
Keyword: butternut squash, soup, vegan, vegetarian
Calories: 184kcal
Author: Our Best Bites, adapted from Cooking Light
Cost: $8
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