Creamy Thai Curry Butternut Squash Soup
This super easy creamy Thai curry butternut squash soup is comforting, coconutty and delicious! Bonus, it’s gluten free and vegan!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- 1 large butternut squash (about 1 1/2 pounds)
- 2 tablespoons olive oil or other vegetable oil
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 cloves garlic, finely chopped
- 2 cups vegetable or chicken stock
- 2 tablespoons red Thai curry paste
- 2 teaspoons grated fresh ginger
- 1 can (14-ounces) full fat coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- Toasted pumpkin seeds (pepitas)
Instructions
- Heat oven to 375°F. Cut the squash in half, remove and discard the seeds and place halves, cut side up on a baking sheet. Bake 45 to 50 minutes, until easily pierced with a knife. Scoop out the cooked squash and set aside.
- In a 3 quart saucepan, heat the olive oil over medium-low heat. Add the onion and carrots cook for 6 to 8 minutes until the onions are golden and the carrots are tender. Add the garlic and cook for an additional 1 to 2 minutes until fragrant.
- Add the cooked squash, stock, red Thai curry, fresh ginger coconut milk, salt and pepper. Heat gently over medium-low heat until heated through and everything is tender, about 10 minutes.
- Use an immersion blender to puree until smooth or carefully transfer to a blender and process until smooth.
- Serve with additional coconut milk and toasted pumpkin seeds.
Nutrition
- Serving Size: 1 Serving
- Calories: 216
- Sugar: 5g
- Sodium: 301mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg