This sweet, nutty butternut squash soup is another one of my fall favorites. The smoothness, pumpkin color, and light curry flavor blends really well to create a nice surprise that you’ll look forward to having for leftovers!
Before I get too into the details, you may notice I’m wearing gloves in the video below. Fun fact: Squash has a self-defense mechanism where it excretes sap when it’s wounded (in this case, cut open) to dry that area out and seal it off from more damage. Without gloves, my hands dry out and feel quite constricted.
With gloves, Liz: 1 Squash: 0
I’ll warn you now, this dish takes some prep and lots of chopping, so put on your favorite show and probably some gloves. Like with our Roasted Broccoli Cheddar Soup, I use our Calphalon Stockpot
Feedback time!
I’m testing out ways to display my recipes (see below) so that they’re more accessible, shareable, and printable. Something I LOVE is that you can increase or decrease the number of servings you need and the ingredients will automatically adjust! In the future, it’d be great if all of Basil Belle’s recipes could print on one page automatically without having to adjust the scale in your print settings, but perhaps ya’ll like having this on a full page so it isn’t lost as easily?
Lastly, what do you think about the video? Is it fun, helpful, necessary or unnecessary? I had a blast making it, especially since it allowed me to combine all of my favorite hobbies. 🙂
Excited to hear what you guys think of this recipe. Stay tuned for more!
- 2 butternut squash peeled, seeded, and cut into cubes
- 2 1/4 cups chicken or vegetable broth
- 15 oz can of coconut milk shaken
- 1 1/2 Tbs Thai red curry paste
- 1 Tbs olive oil
- 1 Tbs garlic minced
- 1 yellow onion chopped
- 1 tsp ground ginger
- 1/2 tsp lime juice
- 1/2 tsp Sriracha optional
- salt and pepper to taste
- Heat the olive oil in a large stockpot on medium heat. Add in the garlic and onion and sauté until soft and fragrant (3 minutes).
- Add ginger and curry paste, stirring to combine. Then add in raw butternut squash and pour in the broth. Stir to combine.
- Bring to a boil then reduce to simmer, covered, for 20 minutes.
- Remove from heat and transfer the soup into a blender-- you may need to do this in batches. Blend the soup until smooth and then pour back into the stockpot over medium heat to warm through.
- Mix in the nearly all the coconut milk, saving a small amount for a garnish, then add in the salt, pepper, and lime. Stir to combine.
- Serve and garnish with leftover coconut milk, cilantro, and unsalted peanuts.
This soup pairs well with fresh french bread or a side salad. Feel free to save the butternut squash seeds for roasting!
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