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Red Curry Butternut Squash Soup Recipe

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4.1 from 87 reviews

  • Author: Sky
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings
  • Diet: Vegan

Description

This velvety Red Curry Kuri Squash Soup blends the natural sweetness of roasted red kuri squash with aromatic red curry paste, lemongrass, and creamy coconut milk. Perfect as a flavorful holiday starter or a comforting side, it can also be served with warm rice for a satisfying meal. Garnished with toasted cashews and microgreens, this soup offers a delightful balance of spicy, tangy, and nutty flavors that will warm you up on any chilly day.

Ingredients

Main Ingredients

  • 1 medium red kuri squash (or butternut squash), about 3 pounds
  • 2 shallots, sliced in half
  • 3 garlic cloves, unpeeled
  • 1 (14-ounce) can coconut milk, reserve ¼ cup for garnish
  • 1 stalk lemongrass (or 1 tablespoon lime zest)
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon red curry paste
  • 1 cup water or vegetable broth, more as needed for consistency
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Garnish

  • Reserved coconut milk
  • Toasted, chopped cashews
  • Microgreens

Instructions

  1. Preheat and Roast the Vegetables: Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Cut the squash in half lengthwise and scrape out the seeds. Place the squash halves and the halved shallots on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper. Turn the squash cut-side down. Wrap the garlic cloves in foil and add them to the sheet. Roast everything for 40 to 50 minutes, until the squash is tender and the shallots are nicely browned.
  2. Prepare Lemongrass: Remove the root end and tough upper stem from the lemongrass stalk. Using a rolling pin, smash the stalk to loosen the layers, then peel off the thick outer layers. Dice the inner, tender parts finely to measure about 1 tablespoon.
  3. Blend the Soup: Scoop the roasted squash flesh from the skin and unwrap and peel the roasted garlic cloves. In a blender, combine the squash, shallots, garlic, coconut milk (except the reserved ¼ cup), diced lemongrass, grated ginger, red curry paste, and several pinches of salt and pepper. Blend until smooth and creamy. Add the water or vegetable broth, fresh lime juice, and olive oil; blend again until well combined. Adjust the texture by adding more water or broth as needed, then taste and adjust seasoning with more salt, pepper, or lime juice.
  4. Serve and Garnish: Ladle the soup into bowls. Garnish with the reserved coconut milk, toasted chopped cashews, and fresh microgreens for extra flavor and texture.

Notes

  • You can substitute butternut squash if red kuri squash is unavailable; it yields a similar texture and sweetness.
  • Use vegetable broth instead of water to add more depth to the soup’s flavor.
  • Adjust the amount of curry paste according to your preferred spice level.
  • For a vegan-friendly dish, ensure that the curry paste contains no shrimp paste or fish sauce.
  • Serve the soup with warm jasmine rice for a fuller, comforting meal.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Roasting and Blending
  • Cuisine: Thai-inspired

Find it online: https://skysrecipes.com/red-curry-butternut-squash-soup-recipe/