Coconut Curry Butternut Squash Soup

I love Fall. The foliage, the weather, the earthy tones splashed all over the gorgeous veggies at the farmer’s markets. It’s beautiful and happy. Then comes winter. Ain’t nuthin’ special about it except two days of snow (that’s all I can handle in one season) and, most importantly, fall veggies. The ones that carry on through winter. Enter Butternut Squash.

It’s awesome. You can roast it, bake it, grill it, boil it. It pretty much tastes good no matter what you do to it. And soup is probably the ultimate winter meal to make with this peachy delight. It’s warm and soothing and makes you feel all cozy inside when it’s a dreadful 20 degrees outside and you’ve been hibernating for 3 months.

I decided to explore a new twist to this old classic and came across an absolutely delicious recipe that I tested and fell in love with. It’s a new favorite. Even my 10-month old daughter loved it (though she pretty much loves anything that’s edible). She ate a 6 ounce bowl full of it and cried for more when it was finito. It’s gooood.

So here goes, a bowl full of goodness. A warm and fuzzy serving of my favorite squash.


1 seeded butternut squash, cubed
1 tablespoon + 2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, plus more for seasoning
1 cup chopped onion
3 cups chicken stock (or vegetable stock for a vegan soup)
3 tablespoons + 1 teaspoon red curry paste
1 1/2 tablespoons freshly squeezed lime juice
1 13.5-ounce can lite coconut milk
1/4 cup basil leaves, chopped (or you can substitute for cilantro)
1/4 cup unsweetened shredded coconut
Sriracha sauce to taste


Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place the cubed butternut squash onto the lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt and toss to combine. Roast for 35 minutes or until tender and starting to brown.

When the squash is done roasting heat the remaining teaspoon of oil in a large pot over medium heat. When hot, add the onion and cook, stirring frequently, until tender (about 5 minutes). Add the stock, roasted squash, and curry paste and bring to a boil. Cover and reduce heat. Simmer for 15 minutes.

Remove from heat. Add the coconut milk and lime juice. Blend until smooth, either by using an immersible stick blender or in batches in a countertop blender. Ladle into bowls and season with a sprinkling of salt, chopped basil (or cilantro), shredded coconut, additional lime wedges, and a squirt of Sriracha sauce (if desired). Serve immediately.

( Recipe adapted from Cooking Light)

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