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Curried Butternut Squash Soup

Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 25 minutes
Course: Soup
Servings: 5 bowls

Ingredients

Chili Paste

  • 1/2 orange bell pepper chopped
  • 1 lemongrass chopped
  • 3 scallions chopped
  • 1 red chili halved (seeds removed if you don't want it to be too spicy)
  • 1 inch piece of ginger peeled and sliced
  • 5 garlic cloves
  • 5 black peppercorns
  • 1 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin seed
  • 1/4 tsp cayenne pepper
  • 1 tsp sugar
  • 1 lime zest and juice

Soup

  • 1 butternut squash peeled, seeds removed, and cut into large cubes
  • 1 onion chopped
  • 6 garlic cloves grated
  • 2 inch piece of ginger peeled and grated
  • 2 cups vegetable broth
  • 2 cup coconut milk

Garnish

  • cilantro
  • scallions
  • limes

Instructions

Chili Paste

  • In a food processor, place all the ingredients for the chili paste and pulse until it resembles a thick salsa. Store in the refrigerator until you are ready to use it for the soup. It should be good for up to a week.

Soup

  • Preheat the oven to 400℉. Place the butternut squash on a baking sheet and season with salt and pepper. Bake in the oven for 15 minutes. Toss the butternut squash and bake for another 10 minutes. Set aside until you need it for the soup.
  • Heat a large pot with a tablespoon of canola oil over medium-high heat. Add the onion, garlic, and ginger and cook until the onions are translucent, about 5 minutes. Add the curry paste and mix together.
  • Add the vegetable broth and butternut squash. Bring to a boil. Reduce the heat and allow the soup to simmer for 15 minutes.
  • Transfer all the ingredients to a blender and blend until smooth.
  • Return the liquid to the pot. Add the coconut milk and heat up the soup. Season with salt and pepper to your liking. Serve in a bowl and top with scallions, cilantro, and a lime.