Cozy Curried Butternut Squash Soup
This easy curried butternut squash soup recipe is perfect, creamy and seasoned with ginger and curry paste. Your search for the best squash soup is over!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai Inspired
Ingredients
Scale
- 1 medium yellow onion
- 1 tablespoon finely grated ginger
- 4 medium carrots (1 cup chopped)
- 1 medium butternut squash (4 cups chopped)*
- 1 tablespoon olive oil
- 1 quart vegetable broth
- 15-ounce can chickpeas
- 1 cup full fat coconut milk, plus more to garnish
- 2 tablespoons red curry paste
- 3/4 teaspoon kosher salt
- Cilantro, for the garnish
Instructions
- Dice the onion. Mince the ginger. Peel and chop the carrots. Dice the butternut squash.
- In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the ginger, carrots, squash, vegetable broth and kosher salt and bring to a boil. Lower to a simmer and cook until carrots are tender, about 10 to 15 minutes.
- When the carrots are soft, add the chickpeas, coconut milk, and red curry paste, and carefully blend with an immersion blender (or in a blender) until the smooth. Taste and adjust seasonings as desired.
- Serve with chopped cilantro, lime wedges, and extra coconut milk if desired.
Notes
*As a time saver, substitute frozen cubed butternut squash.
