Butternut Curry Soup

Warm up your taste buds with this velvety Butternut Curry Soup, a perfect balance of comfort and bold flavors in every spoonful. This hearty yet healthy recipe features tender roasted butternut squash infused with fragrant red curry paste, garlic, and fresh ginger, creating a luxurious blend of sweet, savory, and subtly spicy notes. Creamy coconut milk adds richness, while a touch of lime juice brightens every bite. With its vibrant golden hue and a garnish of fresh cilantro and crunchy pumpkin seeds, this soup makes an impressive dish that's both gluten-free and vegan-friendly. Ideal for cozy dinners or meal prepping, this easy-to-make soup comes together in under an hour, delivering a comforting bowl of nourishment that’s sure to impress. Perfect for fall or any season, this Butternut Curry Soup recipe is bound to become a new favorite!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pounds butternut squash
• 1 medium yellow onion
• 3 large garlic cloves
• 1 tablespoon fresh ginger
• 2 tablespoons olive oil
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 medium lime
• 2 tablespoons cilantro
• 2 tablespoons pumpkin seeds (optional, for garnish)

Directions

Step 1

Peel and cube the butternut squash into 1-inch pieces. Dice the onion, mince the garlic, and grate the ginger.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the red curry paste, ground cumin, and ground coriander to the pot. Stir well to coat the aromatics with the spices.

Step 5

Add the cubed butternut squash to the pot and toss to coat with the spice mixture.

Step 6

Pour in the vegetable broth, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the squash is fork-tender.

Step 7

Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.

Step 8

Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes to combine the flavors.

Step 9

Remove the pot from heat and stir in the juice of the lime. Adjust seasoning to taste, adding more salt or lime juice if needed.

Step 10

Ladle the soup into bowls, garnish with chopped cilantro and pumpkin seeds if desired, and serve warm.

Nutrition Facts

Serving size	2379.4 grams (2379.4g)

Amount per serving	% Daily Value*
Calories	1293

Total Fat 47.50g	61%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 5.60g
Cholesterol 0mg	0%
Sodium 5293mg	230%
Total Carbohydrate 209.30g	76%
Dietary Fiber 48.00g	171%
Total Sugars 56.20g
Protein 33.90g	68%

Vitamin D 0IU	0%
Calcium 664mg	51%
Iron 16mg	88%
Potassium 5160mg	110%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 9.7%

Carbs: 59.8%