Vegetarian Butternut Squash Curry Soup

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This vegetarian Thai red curry soup gets its creaminess from coconut milk and can be made completely plant-based (vegan) by omitting the heavy cream. The spiciness will vary with the heat of your curry paste. An immersion blender works best for making this soup.

Submitted by Jeannette
Published on February 4, 2020
Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 tablespoon coconut oil

  • 1 cup chopped onions

  • 1 tablespoon tomato paste

  • 1 teaspoon red curry paste, or more to taste

  • 3 cloves garlic, minced

  • 3 pounds butternut squash cubes

  • 1 small tart apple - peeled, cored and chopped

  • 2 cups water, or as needed to cover

  • 1 (14 ounce) can coconut milk

  • 1 tablespoon grated fresh ginger

  • 1 teaspoon white sugar

  • ½ teaspoon salt, or more to taste

  • ½ cup heavy cream

Directions

  1. Heat coconut oil in a large pot over medium heat; stir in onions. Cook and stir until onions are soft and starting to brown, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and caramelized, at least 30 minutes more.

  2. Add tomato paste and 1 teaspoon curry paste; cook, stirring constantly, for 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add butternut squash and apple; cook, stirring constantly, until evenly coated with spices, 1 to 2 minutes.

  3. Pour just enough water into the pot to almost cover squash and apple. Stir, increase heat to high, and bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until squash is very tender, 30 to 45 minutes.

  4. Reduce heat to low and stir in coconut milk and ginger. Puree soup with an immersion blender until smooth. Add sugar and salt, and more curry paste if needed. If soup isn't smooth enough, cook an additional 20 to 30 minutes and puree again.

  5. Stir in heavy cream. Add more water if soup is too thick. Taste and adjust seasonings. Serve hot.

Nutrition Facts (per serving)

347 Calories
24g Fat
36g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 347
% Daily Value *
Total Fat 24g 31%
Saturated Fat 19g 95%
Cholesterol 27mg 9%
Sodium 260mg 11%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 23%
Total Sugars 9g
Protein 5g 10%
Vitamin C 52mg 58%
Calcium 147mg 11%
Iron 4mg 22%
Potassium 1054mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.