Can you believe it's October?! Fall has finally arrived here in CA after a 100 degree heat wave week, which means lots of comfort foods like this Red Curry Butternut Squash Soup! I absolutely love the change of seasons but I’d be lying if I told you I didn’t have favorites. Fall and winter are where it’s at for me! Both seasons are such a magical time and fall is the perfect launch-pad into the holidays.
The temperature has started to drop which has me whipping up everything autumnal in my kitchen. This soup is garnished with toasted pepitas and a drizzle of coconut milk. Soups and stews are my go-to in fall because they’re so quick and easy. After 2 weeks on tour, I'm heading back into the kitchen with ease and comfort totally in mind. I know all of you have been loving my Instant Pot recipes lately, so I made sure to include both a stovetop and Instant Pot method.
Curry flavors always remind me of the cooler months because they seem to warm the palate in an exciting way. And let me tell you – this soup is exciting and packed full of flavor! Often times I make my own curry paste, but I absolutely love the flavor of the Thai Kitchen Red Curry Paste that I used in this recipe. It has a tiny kick but it’s toned down by the hearty butternut squash and rich coconut cream. The rich orange color makes it a great option as a starter for an Autumn dinner party.
This Curry Butternut Squash Soup is lovely on its own but I'll be posting a recipe in a week or so for a Curry Roasted Cauliflower and Mango Salad that is insane with it too. Enjoy!
Gorgeous! I am so anxious to try this. Looking forward to the salad recipe too 🙂
Just made this and it’s delicious! I have one question. I have a Vitamix, but it didn’t seem to puree the lemongrass strands all that well. Is the lemongrass supposed to be puree’d or pulled out before going in the blender? I’ve strained it out since I don’t love the texture of the strands in my soup. Or should I just have puree’d it longer?
You remove the lemongrass before blending.
Looks delicious! Do you think that it can also work with sweet potatoes instead of the butternut squash?
Hi Danielle, I just made your Curry pumpkin soup and I know this sounds silly, but as I’m tasting it, I’m crying. Yes, it’s that good of a soup! But also, I’m just thinking about the impact that your food has had on my life, and I’m so incredibly grateful. I was diagnosed with crohn’s disease 8 years ago and have since completely changed the way I cook and eat. Your recipes have allowed me to not only eat the foods I love, but nourish my body and respect what it needs to be healthy. Your food has also pushed me to be a better cook, something I really enjoy doing! (And I better, I cook 3 meals a day, every day!) It would not be an exaggeration to say that you have been instrumental in literally changing not only my life & my health, but also my family’s lives and future generations to come, because I decided that I wasn’t going to let this disease take over and I was going to do everything I could to be able to be healthy for myself and my family and your recipes have given me the ability to do that. I know you’re right in the middle of a flare right now, and I just wanted to encourage you and cheer for you and let you know that there are so many people out here being your biggest fan. It has to be hard having such a public face and proclaiming a message of healing, and also still battling and still struggling at the same time. Please know, I support you and I love your message and your inspiration behind it all. Healing is not linear and it’s not always Progressive, and in a strange way, I think you actually connect on a deeper level with those of us who follow you because we also struggle with our health in some way. I guess all this to say, thank you so much for being genuine and for continuing to cook and develop these recipes that we can all enjoy and benefit from. No amount of thank you is sufficient, but you and your platform and your message and your recipes are so impactful and powerful. I’m just so grateful!
Wow! This is delicious and exotic tasting. I made mine in the instant pot. It was a little watery but my squash was probably shy a cup of butternut cubes. I will definitely make this again. If you enjoy Tom Gha soup, this hits so many of the same notes but without the mushrooms. Thank you.
Just made this delicious soup. So easy & yummy. I love its creamy texture & true fall taste. I’ll make it all year long. Thanks again for your wonderful recipes. So creamy & delicious. 💗
😳 OMG! Just made this for the 5th time and it just tastes better each time! Just had dental work done and he said smoothies…so I made this instead. Yum! Delish!