For a richer flavor, roast the butternut squash before adding it to the soup. Toss the diced squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. If you prefer a smoother soup, strain it through a fine-mesh sieve after blending. Garnish with fresh cilantro, a swirl of coconut milk, and a sprinkle of red pepper flakes for added visual appeal and flavor. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave.
Thai Inspired Spicy Curry Butternut Squash Soup
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PREP TIME20 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 40 mins
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SERVING12 People
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VIEWS19
Embark on a culinary journey to Southeast Asia with this vibrant and aromatic butternut squash soup. Infused with the exotic flavors of Thai red curry, creamy coconut milk, and a hint of spice, this soup is a harmonious blend of sweet, savory, and spicy notes that will tantalize your taste buds and warm your soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol0 mg
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Fiber4 g
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Protein3 g
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Saturated Fat7 g
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Sodium310 mg
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Sugar5 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chili moritas and cook, stirring occasionally, until they puff up and soften, about 3-5 minutes.
02
StepAdd the diced onion, carrots, and celery to the pot. Season with salt and pepper. Cook, stirring occasionally, until the onion becomes translucent, about 10-15 minutes.
03
StepStir in the red curry paste and smoked paprika, coating the vegetables evenly. Add the diced butternut squash and cook, stirring, until the squash is lightly browned, about 5 minutes.
04
StepPour in the chicken stock, water, and coconut milk. Add the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the butternut squash is tender, about 1 hour.
05
StepCarefully transfer the soup mixture to a blender, filling it no more than halfway. Secure the lid tightly, and pulse a few times before blending on high speed until smooth. Repeat in batches until all the soup is pureed.
06
StepReturn the pureed soup to the pot and heat gently. Adjust seasoning with salt and pepper to taste. Remove the bay leaves before serving.
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Angelo Harvey
Jun 27, 2025This is my new go-to recipe for butternut squash soup. Thank you!
Fletcher Murphy
Jun 20, 2025So delicious! I made a big batch and froze half for later.
Donna Stracke
Jun 10, 2025My family loved this soup, even my picky eaters!
Neil Kautzer
Jun 8, 2025I added a squeeze of lime juice at the end and it was the perfect finishing touch.
Elnora Keebler
May 11, 2025This soup is amazing! The Thai flavors really elevate the butternut squash.
Allene Wiza
Apr 30, 2025I found the soup to be a bit too spicy for my taste, so I reduced the amount of curry paste.