Butternut Thai Red Curry Soup
Butternut squash with Thai red curry paste is epic in so many ways, from the striking color, nutrient density, bold flavor, and incredibly healthy reasons why you have to try it. This recipe is very few ingredients and the butternut squash with aromatic Thai red curry paste is a comforting wellness combination.
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Servings: servings
Calories: 117kcal
Equipment
- Sheet pan & foil
- Dutch Oven or heavy-bottomed pot
- Immersion Blender Blends the soup directly in the pot for a smooth, velvety texture without the hassle of transferring to a blender. A must for this exact recipe, or use a High Power Blender.
- sharp knife
- ladle
- Bowls
Ingredients
- 1 whole medium butternut squash peel and cubed in 1" wide pieces
- avocado oil
- 1 ½ tablespoons Thai red curry paste you can use homemade or store-bought for convenience.
- 4 garlic cloves
- 1 thumb-sized piece of fresh ginger Organic ginger has bolder flavor.
- 4 cups LOW-sodium vegetable broth be sure it's low sodium
- ½ cup water
- 1 bell pepper use red yellow, or orange for the sweeter variety, green for a more savory bell pepper.
- 1 carrot julienned
- Salt and pepper to taste
Optional Garnishes
- Scallions
- Vegetables bok choy, asparagus, long beans, sautéed eggplant
- Crispy garlic bits
- Red or green chilies very thinly sliced use a mandolin for uniform slices.
- Coconut Cream Drizzle
- Creme Fraiche
Instructions
- Prep your ingredients by peeling and cubing the butternut squash in 1" wide pieces. Doesn't need to look perfect. You can leave the garlic cloves in the garlic skin.Preheat oven to 400 F.
- In a mixing bowl, toss the butternut squash in avocado oil. Line a baking sheet with foil and lay the squash out on the sheet. Add the garlic bunch.1 whole medium butternut squash , avocado oil
- Bake the squash to tender texture at 400 F for 18 minutes. If a fork can go through the squash, it's ready.
- Remove the sheet and set aside. Heat the Dutch Oven over low-medium heat.Add the baked squash, the peeled garlic cloves, and the low sodium vegetable broth and water. Use the immersion blender to blend everything until very smooth.4 garlic cloves, 4 cups LOW-sodium vegetable broth, ½ cup water
- Add the ginger and press down with the immersion blender to mix it into the soup.1 thumb-sized piece of fresh ginger
- Add the Thai red curry. Mix it in well and low simmer the soup.Taste and then add desired salt.1 ½ tablespoons Thai red curry paste
- Add the carrots and bell peppers.1 bell pepper use red, 1 carrot
- In a few minutes, once the vegetables are tender but still colorful, remove the soup from the heat. Garnish with toppings and pepper, and serve. Enjoy!Scallions, Vegetables, Crispy garlic bits, Red or green chilies, Coconut Cream Drizzle, Creme Fraiche
Notes
Roast for Maximum Flavor – Roast the cubed butternut squash at 400°F (200°C) for 18-20 minutes until golden and slightly caramelized for the best natural flavor and sweetness.
Use an Immersion Blender – Blending directly in the pot ensures a smooth texture without extra mess. If using a standard blender, blend in batches and be careful with the hot liquid.
Adjust Consistency – If the soup is too thick, add more vegetable broth or water. If too thin, let it simmer longer to reduce.
Layer the Flavors – Sauté garlic, ginger, and Thai red curry paste first to unlock their full aroma before adding liquids.
Season Last – Wait until the soup is blended before adjusting salt and spice levels. The squash’s natural sweetness can intensify after blending.
Nutrition
Nutrition Facts
Butternut Thai Red Curry Soup
Amount per Serving
Calories
117
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.2
g
Sodium
20
mg
1
%
Potassium
721
mg
21
%
Carbohydrates
28
g
9
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
23365
IU
467
%
Vitamin C
42
mg
51
%
Calcium
109
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.