Description
This velvety squash curry soup combines the natural sweetness of butternut squash with warming curry spices and coconut milk for a cozy, comforting bowl. It’s simple to make on the stovetop and perfect for fall dinners or meal prep.
Ingredients
Instructions
1. Heat olive oil in a large pot over medium heat and sauté the diced onion until translucent.
2. Add garlic and ginger and cook until fragrant, about one minute.
3. Stir in red curry paste and cook for two minutes to toast the spices.
4. Add butternut squash cubes and vegetable broth, bring to a boil, then reduce heat and simmer until squash is tender, about twenty minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer batches to a countertop blender and return to the pot.
6. Stir in coconut milk and lime juice, then season with salt and pepper and simmer for five more minutes.
7. Ladle soup into bowls and garnish with cilantro and pumpkin seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stovetop
- Cuisine: fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8
- Sodium: 600
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
- Cholesterol: 0
Keywords: squash curry soup, easy butternut soup, best squash soup, fall soups with butternut squash, recipe butternut squash soup, creamy squash soup, vegan soup