Thai red curry butternut squash soup

This is an easy, comforting soup perfect for fall. Just roast the veggies and throw them in a blender with the spices and broth and blend away!


  • 1/2 yellow onion, diced
  • 1lb, 4 ounces (20 ounces) butternut squash peeled, cubed, and seeded
  • 2 tablespoons olive oil
  • 2 tablespoons Thai red curry paste
  • 3 cups veggie broth
  • 1/2 cup coconut milk, plus more to drizzle on top
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1/4 teaspoon red chili flakes
  • Juice of 1 lime plus more for serving
  • Salt to taste
  • Cilantro for serving


  1. Preheat oven to 400 degrees Fahrenheit. Place butternut squash and onion on a large baking sheet and toss in olive oil and salt. Bake for 40 minutes or until squash is fork tender.
  2. Add squash, onions, broth, ginger, garlic, chili flakes, lime juice, red curry paste, and 1/2 cup coconut milk to a high speed blender. Blend until completely smooth. Taste and add more salt, curry paste, chili flakes, or veggie broth if needed.
  3. Serve with a drizzle of coconut milk, more fresh limes and a sprig of cilantro


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