1
Oct

Red Curry Butternut Squash Soup

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! 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 time it’s a Curried Butternut Soup 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 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!

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Red Curry Butternut Squash Soup



AUTHOR:

SERVES: 6

Ingredients:

1 tablespoon ghee or virgin coconut oil

2 cloves garlic, minced

1 yellow onion, diced

1/2 teaspoon ginger, freshly grated

1 stalk lemon grass, cut into 3 parts and bruised with the butt of a knife

1 tablespoon Thai red curry paste

4 cups chicken or vegetable broth

1 medium-sized butternut squash, peeled, seeded, and cut into 1″ cubes (about 4 cups)

2 5.4-ounce cans coconut cream 

Juice and zest of 1 lime

1 teaspoon sea salt

1/4 teaspoon white pepper

1/3 cup cilantro, chopped, to garnish

1/4 cup toasted pepitas or cashews, to garnish

 

Instructions:

Stovetop Method: 

Heat the ghee in a large pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger, curry paste, lemongrass, and stir to combine. Cook for 5 minutes, stirring often, until the onion is soft. Add in the butternut squash and the broth, stirring to combine. Season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until butternut squash is tender. Remove the lemongrass stalks.

Pour the soup into a blender in batches and blend until smooth. Return the soup to the pot and whisk in the lime juice and coconut cream (reserving a few tablespoons to garnish). Season to taste with additional salt and pepper.

Ladle the soup into bowls and garnish with remaining coconut cream, cilantro and toasted pepitas.

Instant Pot Method:

Heat the ghee in the Instant Pot on high sauté mode. Add in the garlic and onion, and saute until soft and fragrant, about 5 minutes. Add in the ginger, curry paste, lemongrass, butternut squash, and broth. Stir to combine and season with salt and pepper.

Secure the lid and push the soup button. Set the timer for 5 minutes. Manually release the pressure and remove the lid. Remove the lemongrass stalks.

Pour the soup into a blender in batches and blend until smooth. Return the soup to the pot and whisk in the lime juice and coconut cream (reserving a few tablespoons to garnish). Season to taste with additional salt and pepper.

Ladle the soup into bowls and garnish with remaining coconut cream, cilantro and toasted pepitas.

 



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