Red Curry Coconut Squash Soup

Rating: 4.43 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This curried squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I really wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!

By dana.killingthyme

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Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.

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  • Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.

  • Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.

  • Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.

Cook's Note:

To prepare the squash seeds, give them a good rinse. Place in a small pot with just enough salted water to cover. Boil for about 5 minutes. Remove from heat, drain, and pat dry. Toss in a small splash of olive oil and sea salt, then roast at approximately 325 degrees F (160 degrees C) for 10 minutes or until they have a nice crunch.

Nutrition Facts

Per Serving:
303 calories; protein 6.5g; carbohydrates 31.2g; fat 23.3g; cholesterol 10.6mg; sodium 258.6mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Brookside Bistro
Rating: 4 stars
09/25/2018
This was a nice flavor but a little too thick of a consistency for me to want to eat it as a soup. I realize the size of my squash may have been a factor but it was medium sized for the options I had. Would be wonderful as a sauce with rice veggies & chicken. I will add some broth before I eat it again. I liked the flavor though...nice to have a different take on butternut squash soup! Read More
Helpful
(1)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Brookside Bistro
Rating: 4 stars
09/25/2018
This was a nice flavor but a little too thick of a consistency for me to want to eat it as a soup. I realize the size of my squash may have been a factor but it was medium sized for the options I had. Would be wonderful as a sauce with rice veggies & chicken. I will add some broth before I eat it again. I liked the flavor though...nice to have a different take on butternut squash soup! Read More
Helpful
(1)
Lena's Nova Scotia Kitchen
Rating: 5 stars
02/29/2020
Didn't have red curry,so I used regular curry . 1 tbsp. It was DELISH Read More
Lkstevenslinda@yahoo.com
Rating: 4 stars
10/02/2018
First off I deplore! measurements like "1 squash" or 1/2 onion. WHAT SIZE? Is it so hard to be specific as in cups teaspoons etc? AARGH! In any event I made a half recipe as is my standard procedure for new recipes. This sounded like it would be good. I love red curry and had high hopes. Actually the recipe was quite good even though my husband did not like it. However a few cautions: I used one green pepper because I did not have any red peppers. The overwhelming flavor of the soup was green pepper. I would definitely cut back. I used half a can of coconut milk and ended up adding the rest because the soup was so thick it could almost not be stirred. All said and done this tasted like red curry sauce overwhelmed with green pepper with a hint of squash. IF I make it again I will definitely cut down on the pepper and have extra coconut milk on hand! Read More
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Merlalia
Rating: 5 stars
09/20/2018
I feel confident giving this 5 stars it is cooking now and smells delish! I have tasted it (tastes even better than it smells) but it has not gone in the blender yet. Excited to serve this!! Read More
anj90
Rating: 5 stars
12/25/2018
Excellent flavor. I added 1\2 cup chicken broth to thin the soup out a little. Will only use one tablespoon of red curry paste the next time I make this so my daughter will be able to eat it as well. Read More
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