Butternut Squash Thai Curry Soup
This Butternut Squash Thai Curry Soup is a light, creamy, and vegan dish that's simple to make. It all comes together in one pot, making it ideal for weeknight dinners or meal prep for the week.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped (about a cup)
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 4 cups cubed butternut squash, from one medium sized butternut squash
- 1 cup red lentils
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5 cups vegetable broth
- ½ cup full fat coconut milk
- 1 teaspoon Sriracha sauce, plus more as garnish
- ½ cup cilantro, chopped
- Lime wedges & sliced red onion, as garnish – Optional
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, ginger, and garlic. Cook, stirring frequently, until onion is translucent, 3-4 minutes. Stir in the red curry paste and cook for another minute.
- Add cubed butternut squash, red lentils, salt, black pepper, and vegetable stock. Bring it to a boil over medium-high heat, turn it down to medium-low, and let it simmer (stirring occasionally) for 20-25 minutes or until the squash cubes are cooked. You can check doneness by inserting a knife in one of the cubes. If it comes in and out easily, it should be cooked.
- Off the heat, using an immersion blender blend the soup until it reaches your desired consistency. You can either blend it until smooth or live it chunky like I did.
- Stir in the coconut milk and Sriracha. Give it a taste and add more seasoning if necessary.
- Garnish with cilantro and sliced red onion if preferred. Serve with lime wedges.
Notes
- Recipe reprinted with permission from Meat to the Side by Liren Baker (Victory Belt Publishing, 2021).
- Make it a Curry: Though this soup calls for 5 cups of vegetable broth, you can make it thicker and more curry-like by using 3-4 cups instead. That way, this dish will be easier to serve alongside sides like rice and naan.
- Storage: When storing your soup, first let it reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze this dish, let it reach room temperature and then put it into an airtight container. Once in the freezer, this butternut curry will stay fresh for up to 1 month.
- Thaw: When ready to eat, let your Thai red curry with butternut squash thaw in the fridge overnight. Then, reheat the soup on the stove to your desired temperature.
Nutrition
Calories: 208kcalCarbohydrates: 34gProtein: 9gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1198mgPotassium: 699mgFiber: 12gSugar: 5gVitamin A: 10836IUVitamin C: 24mgCalcium: 76mgIron: 4mg
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