Butternut Squash Thai Curry Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
208 kcal
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Course
Soup
Butternut Squash Thai Curry Soup Recipe
Description
Butternut Squash Thai Curry Soup begins by sautéing onion, fresh grated ginger, and garlic in vegetable oil until translucent, then cooking in red curry paste for added spice and depth. Cubed butternut squash and red lentils are added with vegetable broth, salt, and pepper, simmering until tender. The soup is puréed to either a smooth or chunky consistency before stirring in full-fat coconut milk and Sriracha for creaminess and a mild heat.
The resulting soup balances the natural sweetness of butternut squash and earthiness of lentils with the aromatic warmth of red curry and ginger. It offers a velvety texture enriched by coconut milk, brightened by optional garnishes like cilantro, sliced red onion, and lime wedges to add freshness and acidity.
Serve this soup as a starter or light main accompanied by sides such as rice or naan bread. Adjust the broth quantity to create a thicker curry-style soup or a thinner broth base, depending on preference.
Let the soup cool before storing refrigerated for up to 3 days or freeze for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stove.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion chopped (about a cup, medium
- 1 teaspoon ginger grated, fresh
- 2 cloves garlic minced
- 1 tablespoon red curry paste
- 4 cups butternut squash from one medium sized butternut squash, cubed
- 1 cup red lentils
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 5 cups vegetable broth
- ½ cup coconut milk full fat
- 1 teaspoon Sriracha sauce plus more as garnish
- ½ cup cilantro chopped
- lime as garnish - Optional, lime wedges; sliced red onion
- red onion as garnish - Optional, lime wedges; sliced red onion
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, ginger, and garlic. Cook, stirring frequently, until onion is translucent, 3-4 minutes. Stir in the red curry paste and cook for another minute.
- Add cubed butternut squash, red lentils, salt, black pepper, and vegetable stock. Bring it to a boil over medium-high heat, turn it down to medium-low, and let it simmer (stirring occasionally) for 20-25 minutes or until the squash cubes are cooked. You can check doneness by inserting a knife in one of the cubes. If it comes in and out easily, it should be cooked.
- Off the heat, using an immersion blender blend the soup until it reaches your desired consistency. You can either blend it until smooth or live it chunky like I did.
- Stir in the coconut milk and Sriracha. Give it a taste and add more seasoning if necessary.
- Garnish with cilantro and sliced red onion if preferred. Serve with lime wedges.
Notes
- Reduce vegetable broth to 3-4 cups for a thicker, curry-style soup that pairs well with rice and naan bread sides.
- Allow soup to cool before refrigerating in an airtight container; store for up to 3 days.
- Freeze cooled soup in airtight containers for up to 1 month; thaw overnight in the fridge and reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1198mg | 50% |
| Potassium | 699mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 10836IU | 217% |
| Vitamin C | 24mg | 27% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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