Curried Butternut Squash Soup Recipe

Name: Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash, peeled and dice 1/2-inch; 1 medium onion, minced; 2 garlic cloves, minced; 1 teaspoon gingerroot, minced; 1 large lime, juice and zest of; 1 tablespoon yellow curry powder; 2 teaspoons thai red chili paste; 4 cups low sodium vegetable broth; 12 ounces coconut milk; ⅓ cup brown rice; 1 tablespoon peanut oil; salt

Servings: persons

1 small butternut squash, peeled and dice 1/2-inch
1 medium onion, minced
2 garlic cloves, minced
1 teaspoon gingerroot, minced
1 large lime, juice and zest of
1 tablespoon yellow curry powder
2 teaspoons thai red chili paste
4 cups low sodium vegetable broth
12 ounces coconut milk
⅓ cup brown rice
1 tablespoon peanut oil
salt

1
To prepare the squash: After peeling, halve and scoop out the seeds, then dice into 1/2-inch cubes.
2
You should have 3-4 cups.
3
Heat the oil in a soup pot, add onion, squash, garlic, ginger, lime zest, and curry powder.
4
Cook over medium-high heat, stirring frequently, for 15 minutes.
5
Add the chili paste along with 1/2 cup water, stirring to mix.
6
Then add broth.
7
bring to boil, then reduce heat to low, cover pot, and simmer for 10 minutes.
8
Then add the rice and simmer another 10-15 minutes until rice is cooked.
9
Add coconut milk, then heat through.
10
Salt to taste.
11
Just before serving, stir in the lime juice.
12
For extra kick, add more chili paste!

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small butternut squash, peeled and dice 1/2-inch, 1 medium onion, minced, 2 garlic cloves, minced, 1 teaspoon gingerroot, minced, and more.

Yes, Curried Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions