![- 1 medium butternut squash - 1 tablespoon coconut oil - 1 onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 tablespoons red curry paste - 1 can (14 oz) coconut milk - 4 cups vegetable broth - Salt and pepper - 1 tablespoon lime juice - Fresh cilantro for garnish - Chopped scallions for garnish To make Coconut Curry Butternut Squash Soup, I focus on fresh, quality ingredients. Start with a medium butternut squash. It should be firm and heavy for its size. The coconut oil gives a rich base. I always use fresh onion, garlic, and ginger. They enhance the soup's flavor. Red curry paste adds warmth. It is key in making this soup taste bold. The coconut milk creates a creamy texture. I prefer the full-fat version for richness. Vegetable broth adds depth. I use low-sodium broth so I can control the salt. Don’t forget lime juice; it brightens the dish. Fresh cilantro and chopped scallions make great garnishes. They add color and freshness. This simple list of ingredients makes a delightful soup. For the full recipe, check out the details in the section above. 1. First, grab a large pot. Heat 1 tablespoon of coconut oil over medium heat. 2. Next, add 1 chopped onion. Sauté it for about 5 minutes until it looks clear. 3. Now, stir in 3 minced garlic cloves and 1 tablespoon of fresh minced ginger. Cook this mix for 1-2 minutes. It will smell great! 4. After that, add 2 tablespoons of red curry paste. Stir it well to blend with the onion mix. Cook for another 2 minutes. 5. Now, it’s time to add the star of the show! Toss in 1 medium butternut squash, peeled and cubed. Stir well to coat it in the curry mix. 1. Pour in 1 can of coconut milk and 4 cups of vegetable broth. Bring this to a gentle boil. 2. Lower the heat to a simmer. Cover the pot and let it cook for about 20 minutes. Check if the butternut squash is soft. 3. After the squash is tender, blend the soup until smooth. You can use an immersion blender or a regular blender. 4. If needed, return the soup to heat. Stir in 1 tablespoon of lime juice. Season with salt and pepper to taste. 1. Ladle the soup into bowls. Garnish with fresh cilantro and chopped scallions for a pop of color. 2. This soup pairs well with warm bread or a light salad. Enjoy the rich flavors! 3. For a fun twist, add a slice of lime on the side for extra zest. You can find the full recipe in the [Full Recipe]. For a smooth soup, I recommend using an immersion blender. It blends the soup right in the pot. If you don't have one, a countertop blender works too. Just blend in batches to avoid spills. To ensure the perfect texture, cook the squash until it is tender. This makes blending easier. You want it soft but not mushy. Adjusting spice levels is simple. Start with a small amount of red curry paste. You can always add more later if you want heat. Balancing flavors is key. Use lime juice to brighten the soup. Salt can help enhance sweetness from the squash. Taste as you go to find the right mix. Making this soup vegan is easy. Just check that your vegetable broth contains no animal products. If you want to make it gluten-free, use a gluten-free broth and ensure all your ingredients meet that need. To reduce calories, use light coconut milk instead of regular. This keeps the soup creamy but with fewer calories and less fat. For the full recipe and more tips, check out the [Full Recipe]. {{image_2}} You can switch up the squash in this recipe. Try acorn squash or pumpkin. These options work well too. Each squash gives a different flavor and texture. For a non-dairy twist, use almond or oat milk. This will keep the soup creamy without coconut. If you want a nut-free version, try soy milk instead. Feel free to add herbs and spices for extra flavor. Fresh basil or cilantro can brighten the soup. You can also add a pinch of cumin or coriander for warmth. Want to be adventurous? Infuse the soup with lemongrass. This adds a fresh, zesty note that pairs well with coconut and curry. Use seasonal veggies for a fresh touch. In winter, add carrots or sweet potatoes. In summer, try zucchini or bell peppers. They can enhance the soup’s flavor and nutrition. Cooking with local, seasonal ingredients not only tastes great but also supports your community. This makes your coconut curry butternut squash soup even more special. For the Full Recipe, check the link above. To keep your Coconut Curry Butternut Squash Soup fresh, store it in an airtight container. This helps prevent it from absorbing other flavors in the fridge. You can store the soup for about 3 to 5 days. Just make sure it cools down before you store it. If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe containers or bags. Leave some space for expansion. The soup will last for about 2 to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. You can also use the microwave for quick thawing. To reheat your soup, use gentle heat to keep the flavors intact. You can warm it on the stovetop over low heat, stirring often. If you use the microwave, heat it in short bursts, stirring in between. This method keeps the soup creamy and tasty. Adding a splash of coconut milk while reheating can enhance the flavor too. For the full recipe, check out the detailed instructions above! What can I serve with Coconut Curry Butternut Squash Soup? You can enjoy this soup with crusty bread or naan. It pairs well with a fresh salad too. For a hearty meal, add grilled chicken or shrimp. How do I make it spicier or milder? To spice it up, add more red curry paste or include fresh chili peppers. For a milder taste, reduce the curry paste and add more coconut milk. Taste as you go to find your perfect balance. Can I make this soup ahead of time? Yes, you can make this soup a day ahead. Store it in the fridge and reheat it when ready. The flavors will deepen, making it even more delicious. Overview of calories per serving Each serving of this soup contains about 200 calories. This makes it a light yet filling option. Breakdown of key nutrients The soup is rich in vitamins A and C from the butternut squash. It also provides healthy fats from the coconut milk. You get fiber, which helps digestion, too. How long does it take to make Coconut Curry Butternut Squash Soup? This soup takes about 40 minutes to make. You will spend 10 minutes on prep and 30 minutes cooking. Can I speed up the cooking process? To save time, use pre-cut butternut squash. You can also cook the soup in a pressure cooker. This method reduces cooking time to about 10 minutes. In this blog post, we covered how to make Coconut Curry Butternut Squash Soup. We detailed the key ingredients, step-by-step cooking instructions, and tips for enhancing flavors. I shared how to store, freeze, and reheat leftovers to keep them tasty. Finally, I addressed common questions and provided important nutritional information. This soup is a warm, comforting dish. With its rich flavors and simple prep, you can enjoy it anytime. Give it a try and warm up your day!](https://recipesure.com/wp-content/uploads/2025/04/b3857a42-a717-46d3-bb54-bfbd3b832036.webp)
If you’re looking for a bowl of comfort that warms your soul, you’re in the right place! This Coconut Curry Butternut Squash Soup is a simple delight that blends creamy coconut, rich spices, and sweet squash. With easy steps and fresh ingredients, you’ll have a satisfying meal ready in no time. Let’s dive into the details and whip up a cozy dish that will impress your taste buds and your friends!
Ingredients
List of Ingredients
– 1 medium butternut squash
– 1 tablespoon coconut oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 2 tablespoons red curry paste
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper
– 1 tablespoon lime juice
– Fresh cilantro for garnish
– Chopped scallions for garnish
To make Coconut Curry Butternut Squash Soup, I focus on fresh, quality ingredients. Start with a medium butternut squash. It should be firm and heavy for its size. The coconut oil gives a rich base. I always use fresh onion, garlic, and ginger. They enhance the soup’s flavor.
Red curry paste adds warmth. It is key in making this soup taste bold. The coconut milk creates a creamy texture. I prefer the full-fat version for richness. Vegetable broth adds depth. I use low-sodium broth so I can control the salt.
Don’t forget lime juice; it brightens the dish. Fresh cilantro and chopped scallions make great garnishes. They add color and freshness. This simple list of ingredients makes a delightful soup. For the full recipe, check out the details in the section above.
Step-by-Step Instructions
Preparation Steps
1. First, grab a large pot. Heat 1 tablespoon of coconut oil over medium heat.
2. Next, add 1 chopped onion. Sauté it for about 5 minutes until it looks clear.
3. Now, stir in 3 minced garlic cloves and 1 tablespoon of fresh minced ginger. Cook this mix for 1-2 minutes. It will smell great!
4. After that, add 2 tablespoons of red curry paste. Stir it well to blend with the onion mix. Cook for another 2 minutes.
5. Now, it’s time to add the star of the show! Toss in 1 medium butternut squash, peeled and cubed. Stir well to coat it in the curry mix.
Cooking Steps
1. Pour in 1 can of coconut milk and 4 cups of vegetable broth. Bring this to a gentle boil.
2. Lower the heat to a simmer. Cover the pot and let it cook for about 20 minutes. Check if the butternut squash is soft.
3. After the squash is tender, blend the soup until smooth. You can use an immersion blender or a regular blender.
4. If needed, return the soup to heat. Stir in 1 tablespoon of lime juice. Season with salt and pepper to taste.
Serving Suggestions
1. Ladle the soup into bowls. Garnish with fresh cilantro and chopped scallions for a pop of color.
2. This soup pairs well with warm bread or a light salad. Enjoy the rich flavors!
3. For a fun twist, add a slice of lime on the side for extra zest.
You can find the full recipe in the [Full Recipe].
Tips & Tricks
Cooking Techniques
For a smooth soup, I recommend using an immersion blender. It blends the soup right in the pot. If you don’t have one, a countertop blender works too. Just blend in batches to avoid spills.
To ensure the perfect texture, cook the squash until it is tender. This makes blending easier. You want it soft but not mushy.
Flavor Enhancements
Adjusting spice levels is simple. Start with a small amount of red curry paste. You can always add more later if you want heat.
Balancing flavors is key. Use lime juice to brighten the soup. Salt can help enhance sweetness from the squash. Taste as you go to find the right mix.
Dietary Considerations
Making this soup vegan is easy. Just check that your vegetable broth contains no animal products.
If you want to make it gluten-free, use a gluten-free broth and ensure all your ingredients meet that need.
To reduce calories, use light coconut milk instead of regular. This keeps the soup creamy but with fewer calories and less fat.
For the full recipe and more tips, check out the [Full Recipe].
Variations
Ingredient Substitutions
You can switch up the squash in this recipe. Try acorn squash or pumpkin. These options work well too. Each squash gives a different flavor and texture.
For a non-dairy twist, use almond or oat milk. This will keep the soup creamy without coconut. If you want a nut-free version, try soy milk instead.
Flavor Variations
Feel free to add herbs and spices for extra flavor. Fresh basil or cilantro can brighten the soup. You can also add a pinch of cumin or coriander for warmth.
Want to be adventurous? Infuse the soup with lemongrass. This adds a fresh, zesty note that pairs well with coconut and curry.
Seasonal Adaptations
Use seasonal veggies for a fresh touch. In winter, add carrots or sweet potatoes. In summer, try zucchini or bell peppers. They can enhance the soup’s flavor and nutrition.
Cooking with local, seasonal ingredients not only tastes great but also supports your community. This makes your coconut curry butternut squash soup even more special.
For the Full Recipe, check the link above.
Storage Info
Refrigeration Tips
To keep your Coconut Curry Butternut Squash Soup fresh, store it in an airtight container. This helps prevent it from absorbing other flavors in the fridge. You can store the soup for about 3 to 5 days. Just make sure it cools down before you store it.
Freezing Instructions
If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe containers or bags. Leave some space for expansion. The soup will last for about 2 to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. You can also use the microwave for quick thawing.
Reheating Suggestions
To reheat your soup, use gentle heat to keep the flavors intact. You can warm it on the stovetop over low heat, stirring often. If you use the microwave, heat it in short bursts, stirring in between. This method keeps the soup creamy and tasty. Adding a splash of coconut milk while reheating can enhance the flavor too. For the full recipe, check out the detailed instructions above!
FAQs
Common Questions
What can I serve with Coconut Curry Butternut Squash Soup?
You can enjoy this soup with crusty bread or naan. It pairs well with a fresh salad too. For a hearty meal, add grilled chicken or shrimp.
How do I make it spicier or milder?
To spice it up, add more red curry paste or include fresh chili peppers. For a milder taste, reduce the curry paste and add more coconut milk. Taste as you go to find your perfect balance.
Can I make this soup ahead of time?
Yes, you can make this soup a day ahead. Store it in the fridge and reheat it when ready. The flavors will deepen, making it even more delicious.
Nutritional Information
Overview of calories per serving
Each serving of this soup contains about 200 calories. This makes it a light yet filling option.
Breakdown of key nutrients
The soup is rich in vitamins A and C from the butternut squash. It also provides healthy fats from the coconut milk. You get fiber, which helps digestion, too.
Cooking Time Questions
How long does it take to make Coconut Curry Butternut Squash Soup?
This soup takes about 40 minutes to make. You will spend 10 minutes on prep and 30 minutes cooking.
Can I speed up the cooking process?
To save time, use pre-cut butternut squash. You can also cook the soup in a pressure cooker. This method reduces cooking time to about 10 minutes.
In this blog post, we covered how to make Coconut Curry Butternut Squash Soup. We detailed the key ingredients, step-by-step cooking instructions, and tips for enhancing flavors. I shared how to store, freeze, and reheat leftovers to keep them tasty. Finally, I addressed common questions and provided important nutritional information. This soup is a warm, comforting dish. With its rich flavors and simple prep, you can enjoy it anytime. Give it a try and warm up your day!
![- 1 medium butternut squash - 1 tablespoon coconut oil - 1 onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 tablespoons red curry paste - 1 can (14 oz) coconut milk - 4 cups vegetable broth - Salt and pepper - 1 tablespoon lime juice - Fresh cilantro for garnish - Chopped scallions for garnish To make Coconut Curry Butternut Squash Soup, I focus on fresh, quality ingredients. Start with a medium butternut squash. It should be firm and heavy for its size. The coconut oil gives a rich base. I always use fresh onion, garlic, and ginger. They enhance the soup's flavor. Red curry paste adds warmth. It is key in making this soup taste bold. The coconut milk creates a creamy texture. I prefer the full-fat version for richness. Vegetable broth adds depth. I use low-sodium broth so I can control the salt. Don’t forget lime juice; it brightens the dish. Fresh cilantro and chopped scallions make great garnishes. They add color and freshness. This simple list of ingredients makes a delightful soup. For the full recipe, check out the details in the section above. 1. First, grab a large pot. Heat 1 tablespoon of coconut oil over medium heat. 2. Next, add 1 chopped onion. Sauté it for about 5 minutes until it looks clear. 3. Now, stir in 3 minced garlic cloves and 1 tablespoon of fresh minced ginger. Cook this mix for 1-2 minutes. It will smell great! 4. After that, add 2 tablespoons of red curry paste. Stir it well to blend with the onion mix. Cook for another 2 minutes. 5. Now, it’s time to add the star of the show! Toss in 1 medium butternut squash, peeled and cubed. Stir well to coat it in the curry mix. 1. Pour in 1 can of coconut milk and 4 cups of vegetable broth. Bring this to a gentle boil. 2. Lower the heat to a simmer. Cover the pot and let it cook for about 20 minutes. Check if the butternut squash is soft. 3. After the squash is tender, blend the soup until smooth. You can use an immersion blender or a regular blender. 4. If needed, return the soup to heat. Stir in 1 tablespoon of lime juice. Season with salt and pepper to taste. 1. Ladle the soup into bowls. Garnish with fresh cilantro and chopped scallions for a pop of color. 2. This soup pairs well with warm bread or a light salad. Enjoy the rich flavors! 3. For a fun twist, add a slice of lime on the side for extra zest. You can find the full recipe in the [Full Recipe]. For a smooth soup, I recommend using an immersion blender. It blends the soup right in the pot. If you don't have one, a countertop blender works too. Just blend in batches to avoid spills. To ensure the perfect texture, cook the squash until it is tender. This makes blending easier. You want it soft but not mushy. Adjusting spice levels is simple. Start with a small amount of red curry paste. You can always add more later if you want heat. Balancing flavors is key. Use lime juice to brighten the soup. Salt can help enhance sweetness from the squash. Taste as you go to find the right mix. Making this soup vegan is easy. Just check that your vegetable broth contains no animal products. If you want to make it gluten-free, use a gluten-free broth and ensure all your ingredients meet that need. To reduce calories, use light coconut milk instead of regular. This keeps the soup creamy but with fewer calories and less fat. For the full recipe and more tips, check out the [Full Recipe]. {{image_2}} You can switch up the squash in this recipe. Try acorn squash or pumpkin. These options work well too. Each squash gives a different flavor and texture. For a non-dairy twist, use almond or oat milk. This will keep the soup creamy without coconut. If you want a nut-free version, try soy milk instead. Feel free to add herbs and spices for extra flavor. Fresh basil or cilantro can brighten the soup. You can also add a pinch of cumin or coriander for warmth. Want to be adventurous? Infuse the soup with lemongrass. This adds a fresh, zesty note that pairs well with coconut and curry. Use seasonal veggies for a fresh touch. In winter, add carrots or sweet potatoes. In summer, try zucchini or bell peppers. They can enhance the soup’s flavor and nutrition. Cooking with local, seasonal ingredients not only tastes great but also supports your community. This makes your coconut curry butternut squash soup even more special. For the Full Recipe, check the link above. To keep your Coconut Curry Butternut Squash Soup fresh, store it in an airtight container. This helps prevent it from absorbing other flavors in the fridge. You can store the soup for about 3 to 5 days. Just make sure it cools down before you store it. If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe containers or bags. Leave some space for expansion. The soup will last for about 2 to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. You can also use the microwave for quick thawing. To reheat your soup, use gentle heat to keep the flavors intact. You can warm it on the stovetop over low heat, stirring often. If you use the microwave, heat it in short bursts, stirring in between. This method keeps the soup creamy and tasty. Adding a splash of coconut milk while reheating can enhance the flavor too. For the full recipe, check out the detailed instructions above! What can I serve with Coconut Curry Butternut Squash Soup? You can enjoy this soup with crusty bread or naan. It pairs well with a fresh salad too. For a hearty meal, add grilled chicken or shrimp. How do I make it spicier or milder? To spice it up, add more red curry paste or include fresh chili peppers. For a milder taste, reduce the curry paste and add more coconut milk. Taste as you go to find your perfect balance. Can I make this soup ahead of time? Yes, you can make this soup a day ahead. Store it in the fridge and reheat it when ready. The flavors will deepen, making it even more delicious. Overview of calories per serving Each serving of this soup contains about 200 calories. This makes it a light yet filling option. Breakdown of key nutrients The soup is rich in vitamins A and C from the butternut squash. It also provides healthy fats from the coconut milk. You get fiber, which helps digestion, too. How long does it take to make Coconut Curry Butternut Squash Soup? This soup takes about 40 minutes to make. You will spend 10 minutes on prep and 30 minutes cooking. Can I speed up the cooking process? To save time, use pre-cut butternut squash. You can also cook the soup in a pressure cooker. This method reduces cooking time to about 10 minutes. In this blog post, we covered how to make Coconut Curry Butternut Squash Soup. We detailed the key ingredients, step-by-step cooking instructions, and tips for enhancing flavors. I shared how to store, freeze, and reheat leftovers to keep them tasty. Finally, I addressed common questions and provided important nutritional information. This soup is a warm, comforting dish. With its rich flavors and simple prep, you can enjoy it anytime. Give it a try and warm up your day!](https://recipesure.com/wp-content/uploads/2025/04/b3857a42-a717-46d3-bb54-bfbd3b832036-250x250.webp)