Yellow Curry Butternut Squash Soup

This spicy Yellow Curry Butternut Squash Soup is the perfect seasonal recipe for cozy fall and winter days. With roasted butternut squash, aromatic spices, and a hint of heat, this flavorful soup delivers bold taste and warming comfort in every bowl. Enjoy a delicious twist on classic butternut squash soup that’s sure to become a favorite this season!

Yellow Curry Butternut Squash Soup Topped With Cilantro, Lime, Pumpkin Seeds, and Coconut Milk

Yellow Curry Butternut Squash Soup

Ingredients

• 2 cups roasted butternut squash

• 2 cups vegetable broth

• 1 can coconut milk

• ½ cup coconut yogurt, (can use another can of coconut milk)

• 1 medium shallot, minced

• 3-4 T yellow curry paste

• 2 T neutral oil

• 4 cloves of garlic, mined

• 2 t ginger, minced

• 2 t brown sugar

• 1 t cornstarch

• Juice from one lime, plus more wedges to serve

• Salt, to taste

• Garnish: cilantro, coconut milk, pumpkin seeds, or red chiles

Directions

1. Peel and cube butternut squash. Toss with olive oil, curry powder, garlic, salt, and pepper. Roast at 350 degrees for 25-35 minutes, or until fork tender. 

2. While squash is roasting, heat oil in a large stock pot. Once hot, saute garlic, ginger, shallot, and curry paste until fragrant and aromatics are soft, about 3-4 minutes. 

3. Reserve a bit of coconut milk (¼ cup) and add the rest of the coconut milk to the pot. Whisk coconut yogurt until smooth and add in. Whisk cornstarch with reserved coconut milk until smooth and stir in to combine. Finally, add vegetable broth. Stir to combine. 

4. Add the roasted squash to the pot and bring to a boil. Reduce heat and simmer for 25-30 minutes. Transfer to a blender. 

5. Blend until smooth and return to the same pot to keep warm. Taste and adjust seasonings. 

6. Serve and top with more coconut milk, cilantro, pumpkin seeds or red chiles. 

Roasted butternut squash 

Mise en place