10/28

Butternut and Red Curry Soup

Food, Healthy, Hot, Soups, Veggie Based, Weekday Approved
By Emma Chapman

Butternut and Red Curry Soup (via abeautifulmess.com) Sometimes a big bowl of soup is exactly what is needed. This soup has a few somewhat unexpected ingredients, but it’s still packed with everything a good soup should have: flavor, warmth, comfort, and preferably a big serving of vegetables. 🙂

The inspiration behind this recipe pretty much stems from my love of spring roll dipping sauce. We eat spring rolls pretty often at home, and Trey and I are both obsessed with that recipe. So I took two of the flavors from that, red curry paste and peanut butter, and paired them with butternut squash. The result? A truly unique and delicious soup!

Butternut and Red Curry Soup (via abeautifulmess.com) Butternut and Red Curry Soup, serves four

1 medium butternut squash (mine was 1lb 6 oz. once peeled and cubed)
1/2 large red onion (around 4 oz.)
3 cloves of garlic
2 tablespoons olive oil
salt and pepper
1 1/2 cups vegetable stock
2 tablespoons natural peanut butter
1 tablespoon red curry paste
1 can (13.5 oz.) coconut milk
cilantro and pumpkin seeds for serving (optional)

Peel the skin from the butternut squash and cut into cubes, removing the inside seeds as you do. The squash I used the day I took these photos (pictured below) was rather large, so I ended up only using about half of the squash for this soup. If you end up with WAY more than the above measurements, you can still peel and cube, and then save in an airtight container in the refrigerator for a few days or freeze if you want to save for longer.

Butternut squash recipesRemove the skin from the onion and give it a rough chop. Cook the onion in 1 tablespoon oil for about 8 minutes over medium heat. The onion will brown and begin to smell very sweet. Then add the cubed squash and minced garlic. Add another tablespoon of oil, and lightly season with salt and pepper. Cook for another minute or two.

Then add the vegetable stock, cover, reduce the heat to low, and cook for 10-12 minutes. You should be able to easily crush a piece of butternut squash with the side of your mixing spoon.

Butternut squash soup recipeAdd the soup along with the peanut butter and red curry paste to a good blender. Blend on high for a few minutes until everything is well pureed. You can also do this in batches in a food processor. Or you can use an immersion blender right inside your pot. Whatever method you choose, be careful as you work since the liquid is hot, and your goal is to blend all ingredients throughout the puree.

Transfer back to your pot and add the coconut milk. Continue to cook on medium for a few minutes until everything is warm. Taste and add more salt and pepper as needed.

Butternut and Red Curry Soup (via abeautifulmess.com)Top with a little cilantro and pumpkin seeds and serve hot! I reserved just a couple of spoonfuls of coconut milk so I could drizzle it over the top in these images, which is a really fun and easy presentation if you are making this for guests or just trying to impress your significant other. 😉

A couple of notes:

-If you want to make this soup vegan, make sure to use a red curry paste that is vegan friendly.

-The squash measurement above is exactly what I used in one of my tests, but it’s totally OK if you use slightly more or less (a few ounces) squash. If you use a little more and your soup is a bit on thick side, just add a few tablespoons of vegetable stock or water at the end and you’ll be fine.

Happy soup making, guys! xo. Emma

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Butternut and Red Curry Soup

Servings 4 servings

Ingredients

  • 1 medium butternut squash mine was 1lb 6 oz. once peeled and cubed
  • 1/2 large red onion around 4 oz.
  • 3 cloves of garlic
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 1/2 cups vegetable stock
  • 2 tablespoons natural peanut butter
  • 1 tablespoon red curry paste
  • 1 can 13.5 oz. coconut milk
  • cilantro and pumpkin seeds for serving optional

Instructions

  1. Peel the skin from the butternut squash and cut into cubes, removing the inside seeds as you do. The squash I used the day I took these photos (pictured below) was rather large, so I ended up only using about half of the squash for this soup. If you end up with WAY more than the above measurements, you can still peel and cube, and then save in an airtight container in the refrigerator for a few days or freeze if you want to save for longer.
  2. Remove the skin from the onion and give it a rough chop. Cook the onion in 1 tablespoon oil for about 8 minutes over medium heat. The onion will brown and begin to smell very sweet. Then add the cubed squash and minced garlic. Add another tablespoon of oil, and lightly season with salt and pepper. Cook for another minute or two.
  3. Then add the vegetable stock, cover, reduce the heat to low, and cook for 10-12 minutes. You should be able to easily crush a piece of butternut squash with the side of your mixing spoon.
  4. Add the soup along with the peanut butter and red curry paste to a good blender. Blend on high for a few minutes until everything is well pureed. You can also do this in batches in a food processor. Or you can use an immersion blender right inside your pot. Whatever method you choose, be careful as you work since the liquid is hot, and your goal is to blend all ingredients throughout the puree. Transfer back to your pot and add the coconut milk. Continue to cook on medium for a few minutes until everything is warm. Taste and add more salt and pepper as needed.

Recipe Notes

The squash measurement above is exactly what I used in one of my tests, but it’s totally OK if you use slightly more or less (a few ounces) squash. If you use a little more and your soup is a bit on thick side, just add a few tablespoons of vegetable stock or water at the end and you’ll be fine.

Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions. 

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