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roasted butternut squash soup with thai red curry and coconut milk and asian slaw

Roasted Butternut Squash Soup with Thai Red Curry and Coconut Milk (GF)

5 from 1 vote
Print Recipe
Course: Appetizer, Entree, Main Course, Soup
Cuisine: American, Thai
Keyword: Butternut, Charred, Coconut, Coconut Milk, Comfort Food, Curry, Easy to make, Gluten Free, Lemongrass, Roasted, Soup, Spicy, Squash, Thai
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Chef Tony Zentgraf
This recipe is a must try! The flavors go so well together.
You can control the spice level by varying the amount of curry paste you use.
This Recipe is Not Vegetarian because Red Curry Paste has Shrimp in it.
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Prep to Roast the Squash

  • 3 lbs Butternut Squash cut into 2" square pieces
  • 2 tbso Vegetable Oil
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

Prep for the Soup

  • 3 tbsp Vegetable Oil
  • 1 ea Yellow Onion ¼" dice
  • 3 ea Scallions white part only chopped
  • 3 tbsp Ginger Minced
  • 5 ea Large Garlic Cloves minced
  • 1 tbsp Minced Lemongrass
  • 1 tbsp Red Curry Paste
  • 4 cups Chicken Broth or Vegetable Broth
  • 2 cans Coconut Milk
  • 2 tbsp Thai Basil chiffonade
  • Kosher Salt to Taste

For Garnish

  • 1 tsp 1 tsp Chili Oil
  • 1 tbsp 1 Tbl Chopped Peanuts

Instructions

Roasting the Butternut Squash

  • Preheat the oven to 350°
  • Peel and cut the butternut squash in half. Remove the seeds from the center of the squash.
  • Cut the squash into 2" square pieces.
  • Toss the squash with oil, salt and pepper.
  • Roast in the oven for 40-45 minutes until the squash is fork tender. Remove form the oven and reserve to add to soup.

Assembling the Soup

  • Cut the onion into ¼" dice
  • Mince the garlic, ginger and lemongrass
  • Heat a 5 qt pot over medium high heat.
  • Add the vegetable oil to the pot.
  • Saute the onions over medium heat. Cook the onions until they are translucent and tender.
  • Add the ginger, garlic lemongrass & scallions.
  • Cook the aromatics until they are fragrant.
  • Add the red curry paste and toast in the pot. Coating the onions and aromatics. Cook the curry paste for 30 seconds to 1 minute to release oils.
  • Add 1 can of coconut milk slowly, scraping the bottom of the pot to release the curry paste.
  • Once the first can of coconut milk is added to the pot, add the roasted butternut squash and smash apart into smaller pieces.
  • Add the chicken broth and the other can of coconut milk.
  • Bring to a boil, reduce to a simmer and cook for 10 minutes.
  • Add the Thai basil
  • Remove from the heat and puree the soup with a stick blender or in a standard blender.
  • Puree until the soup is smooth.
  • Adjust seasoning with salt.
  • Ladle the soup into bowls for service and garnish with 1 tsp of Chili Oil Chiffonade of Thai Basil & 1 tbsp of Chopped Peanuts Enjoy!