I tend to have a constant supply of homemade soup in my kitchen during the fall and winter seasons and butternut squash soup is definitely one of my favorites. However, sometimes I find it too sweet which is where this Thai inspired butternut squash soup comes in! The spice from the curry paste balances out the sweetness from the squash and the coconut milk makes it incredibly creamy.
Butternut squash is one of many plant based foods high in beta-carotene which is converted to Vitamin A in our bodies, a powerful antioxidant. Now that we’re entering cold and flu season, it never hurts to have some extra immune supporting nutrients on board! Not only does Vitamin A help support our immune systems, but it also helps protect against several types of cancer as well as heart disease.
I like making large batches of soup so I can freeze a few servings to have as quick and easy dinner options. This is especially key on those nights when all you want to do is come home and curl up under a cozy blanket 🙂
- 2 Tablespoons olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 Tablespoons red curry paste
- 2lb butternut squash, peeled, seeded and cubed
- 1 can light coconut milk
- 4 cups low sodium vegetable broth
- Pinch of salt and black pepper
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt and pepper and cook for 7-10 minutes.
- Add the garlic and stir in the curry paste. Cook for an additional 5 minutes.
- Add the butternut squash, coconut milk and vegetable broth. Cover and simmer until the squash is very soft, about 40-60 minutes, and stir occasionally.
- Remove from heat and pour soup into a high speed blender (work in small batches). Puree until smooth. Taste and adjust seasonings as needed.
*Peeling and chopping a butternut squash can be a difficult task for some depending on your knife skills, so if you want to make it easier on yourself look for already peeled butternut squash in the produce section of your grocery store!