Curried Butternut Squash Soup

Ingredients

• 37.5 ml (2½ tablespoons)avocado oil
• 150 g (1 cup), finely choppedshallot
• about 25 g (2½ tablespoons), mincedgarlic
• about 9 g (1½ tablespoons), finely choppedginger
• 45 ml (3 tablespoons)Thai red curry paste
• 907 g (2 lb), peeled, seeded and cut into 2.5 cm (1-inch) cubesbutternut squash
• 720–960 ml (3–4 cups), low-sodiumchicken broth or vegetable broth
• 1 largebay leaf
• 1 × 400 ml (14 oz) can, with 60 ml (¼ cup) reservedfull-fat coconut milk
• 7.5–37.5 ml (½–2½ tablespoons)maple syrup
• 12.5 ml (2½ teaspoons), plus more to tastefish sauce
• 1 teaspoon, or to tastekosher salt
• Zest of 1lime
• ¼ teaspoonfreshly cracked black pepper
• To tastelime wedges, for squeezing
• To taste, optionalcoconut milk
• To taste, optionalheavy cream
• To servecrusty bread

Instructions

1. 1

   Cook the aromatics

   Heat the avocado oil in a Dutch oven over medium heat. When hot, add the ginger and cook for 1 minute. Add the garlic and shallots and sauté for about 3 minutes, until the shallots look translucent.

2. 2

   Add the curry

   Stir the Thai red curry paste into the aromatics until well combined, then cook for 1 minute.

3. 3

   Simmer the squash

   Add the diced butternut squash and stir to coat. Add the bay leaf and 720 ml (3 cups) of chicken broth. Bring to the boil, reduce to a simmer, cover and cook for 25–30 minutes, until the squash is tender.

4. 4

   Blend the soup

   Turn off the heat. Remove and discard the bay leaf, then blend the soup with an immersion blender to your preferred consistency.

5. 5

   Finish and season

   Set the heat to low and stir in the coconut milk, starting with 7.5 ml (½ tablespoon) of maple syrup, along with the fish sauce, kosher salt, black pepper and lime zest. For a thinner soup, add some or all of the remaining 240 ml (1 cup) of broth. Add more maple syrup if desired, bring the soup back to a simmer and cook for 6 minutes. Taste and adjust with more fish sauce or salt if needed.

6. 6

   Serve the soup

   Ladle into bowls and finish with a drizzle of coconut milk or heavy cream and a squeeze of lime. Serve with crusty bread.

What is curried butternut squash soup?

This is a smooth, warming soup built around sweet butternut squash and Thai red curry paste. It is an American-style take on a cold-weather soup, using coconut milk and lime to bring richness and brightness to the bowl.

The version here starts by cooking ginger, garlic and shallot, then simmers the squash in broth before blending. That order gives the curry paste a brief moment to bloom in the pan, while the finishing ingredients let you balance sweetness, salt and acidity to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 5g protein, 34g carbs, 30g fat.

Most of the carbohydrates come from the butternut squash and maple syrup, while coconut milk and avocado oil provide most of the fat. The squash, broth and flavourings contribute relatively little protein, so serve a bowl with a protein-rich side if you want a more balanced plate.

Build flavour with the aromatics

Shallot: Cook it until translucent rather than browned, so its mellow sweetness supports the squash.

Ginger and garlic: Add them to the hot oil first and keep them moving; they need only a short time before the shallots go in.

Curry paste: Stir it into the aromatics and cook for a minute. This helps distribute its flavour throughout the soup.

Choose your broth and curry paste

Broth: Low-sodium chicken broth is the recipe’s starting point, while vegetable broth works as an alternative. Begin with 720 ml and keep the remaining broth for adjusting the finished texture.

Curry paste: Thai red curry paste varies in heat and saltiness by brand. If you are unsure how punchy yours is, taste the soup before adding extra fish sauce or salt.

Check the squash before blending

Tender cubes: After 25–30 minutes of covered simmering, a knife should pass easily through the squash. If the centres are still firm, continue simmering until tender before blending.

Smoothness: An immersion blender makes it easy to stop at a silky or slightly textured consistency. Blend carefully in the pot to avoid splashes.

Balance the creamy finish

Coconut milk: Stir it in after blending, then bring the soup back to a gentle simmer for the specified 6 minutes. Reserving 60 ml gives you a little extra for the bowls.

Sweetness and salt: Start with the smaller amount of maple syrup, then taste before adding more. Fish sauce and salt can also be adjusted at the end, since both the broth and curry paste contribute seasoning.

Lime: The zest goes into the pot, while the wedges are for squeezing over individual servings. That fresh acidity offsets the soup’s creamy, sweet character.

Serve it as a meal

Crusty bread is an easy partner for the smooth soup and gives you something to dip into the bowl. A squeeze of lime just before eating keeps each serving lively.

For a richer finish, use the optional coconut milk or heavy cream drizzle. Add it sparingly so it complements rather than obscures the curry and squash.

Recipe notes & tips

• Cut the squash into similarly sized cubes so they become tender at about the same time.
• Use 720 ml broth to start and add more after blending if you want a thinner soup.
• Begin with 7.5 ml maple syrup, then taste before adding more.
• Check the curry paste’s salt and heat before seasoning the finished soup.
• Reserve the stated 60 ml coconut milk if you want to drizzle it over the bowls.
• Squeeze lime over each serving just before eating.

Variations

• Use vegetable broth: Swap it for the chicken broth for a meat-free version.
• Adjust the curry: Use less paste for a milder bowl or add more to taste.
• Add extra lime: Serve with more wedges for a brighter finish.
• Change the topping: Choose the reserved coconut milk or optional heavy cream for the drizzle.
• Make it thinner: Stir in some of the reserved broth after blending.
• Serve with bread: Add crusty bread on the side for dipping.

Common mistakes to avoid

• Adding all the broth at once: Start with 720 ml and reserve the rest for thinning after blending.
• Blending before the squash is tender: Simmer until a knife passes easily through the cubes.
• Overcooking the aromatics: Keep the heat at medium and follow the short cooking times so they do not brown.
• Adding too much syrup at first: Start with 7.5 ml, taste the soup, then add more if needed.
• Seasoning before tasting: Curry paste and broth can be salty, so adjust fish sauce and salt after the soup simmers.
• Skipping the final lime: Squeeze lime over the bowls to balance the creamy finish.

How to store

Refrigerate leftover soup in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; loosen with a little broth or water if it has thickened. Add any cream or coconut milk drizzle and lime when serving.

Frequently asked questions