Curried Butternut Squash Soup that is MEGA creamy without any heavy cream, mega healthy and mega flavorful!
This Curried Butternut Squash Soup is infused with red curry, ginger, garlic coconut milk, and sriracha – the layers of flavor are SO comforting and positively ADDICTING! This will easily be the best butternut squash soup recipe you have ever tried!
I hope you don’t think it’s too early for soup season because I am just too in love with this Curried Butternut Squash Soup to wait to share it with you! I decided waiting to share this recipe would be selfish on my part because the sooner I share this creamy butternut squash soup recipe, the sooner you could savor it and fall in love with soup all over again!
This Curried Butternut Squash Soup was inspired by traditional butternut squash soup but I decided to make it Thai style because its rich, creamy texture demands bold flavors. I’ve infused this butternut squash soup recipe with red curry, coconut milk, ginger, basil and Sriracha.
This soup is mega creamy (without any cream!), mega healthy and mega flavorful. It is one of those soups that gets better the longer the flavors meld – so you can even prepare this easy butternut squash soup recipe a day or two in advance and it will be even more scrumptious – as will any leftovers!
How do you make curried butternut squash soup?
- SQUASH SEEDS: Rinse squash seeds and pat dry. In a small bowl, whisk together honey, coconut oil, Sriracha, salt and cumin. Add seeds and stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for 25-30 minutes (or longer) depending on how “crunchy” you like your seeds.
- COOK VEGGIES: Meanwhile, melt coconut oil in a large sauté pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add, onions and sauté until onions are soft, about 3 – 5 minutes. Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions; saute for 3 minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, cover, then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft.
- BLEND VEGGIES: Once vegetables are soft, turn off the heat and get out a second pot (large enough to hold soup). Pour half of the vegetable mixture into blender/food processor. Puree until soup is smooth, taking care to not cover the blender completely or it will explode (I use a paper towel), then transfer to the clean pot. Repeat with remaining soup. You can also use an immersion blender but I find a traditional blender gets the soup even creamier.
- ADD-INS: Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.
- SERVE: To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with roasted seeds, peanuts and cilantro.
Notes for butternut squash soup recipe
Prep Ahead: This Curried Butternut Squash Soup can be ready in a snap if you chop all your vegetables in advance.
Pre-Cut Vegetables: You can purchase pre-cut butternut squash in order to save time. It won’t have the seeds with it to roast, but will be delicious with the peanuts – you will just have to try the seeds another time!
Fish Sauce: Please don’t skip! I feel like fish sauce has a bad rap – or maybe its just with Patrick who I have to hide the bottle of fish sauce from the second after I use it any recipe. What he doesn’t realize is the that fish sauce is completely necessary for authentic Thai flavor in most dishes. It adds a nutty, rich, savory, salty taste. In fact, I added fish sauce to the butternut squash soup because it was missing a big “something” ah ha – fish sauce! So if you’ve never used it (it can be found in the Asian isle of any grocery store), just don’t smell it – and you are good to go!
Red Curry Paste: Some Curry brands are spicier than others. If you are using a more mild brand like Thai Kitchen then I would start with 1/4 cup curry paste. If you are using a spicier brand like Mae Ploy, I would start with 2 tablespoons. You can add more curry paste to taste once the soup is simmering or add sriracha to taste at the end of cooking.
What Goes With Butternut Squash Soup Recipe?
This Curried Butternut Squash Soup is is delectable on its own – but it’s even more outrageously delicious with Honey Sriracha Squash Seeds!
As I was cutting my butternut squash, I thought it would be such a shame to not use the seeds, so I decided to roast them in honey, Sriracha and cumin. They are DELISH! I had to smack Patrick’s hand from eating them all or I wasn’t going to have any left to adorn the Curried Butternut Squash Soup.
I’ve also garnished this Curried Butternut Squash Soup with roasted peanuts which adds the perfect balance and interest of texture to the creamy soup. So for me, the crunch of the peanuts are a must, for Patrick the roasted honey Sriracha seeds are a must – so I added them both and this Thai Butternut Squash Soup Recipe is doubly delish!
Looking for more Butternut Squash Recipes?
- Butternut Squash Risotto
- Butternut Squash Salad with Cranberries, Caramelized Pecans and Goat Cheese
- Creamy Butternut Squash Pasta
- Roasted Butternut Squash with Cashews
- Slow Cooker Thai Butternut Squash Soup
- Slow Cooker Thai Chicken, Wild Rice, Butternut Squash Soup Recipe
- Roasted Maple Dijon Brussels Spouts and Butternut Squash
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