Another day another pot of soup. Today it’s a vibrant Thai Coconut Curry Butternut Soup. 

The sweet butternut squash pairs well with the Thai flavours. This simple soup blends into a creamy subtly spiced flavourful delight. I suggest you make a big batch that will last the whole week. 

What You Need

• butternut squash
• potato
• onion
• garlic
• ginger
• red curry paste 
• vegetable both
• coconut milk
• salt, pepper, allspice

This golden curried butternut soup is creamy, with a little spice and a lot of deliciousness. 

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5 from 1 vote

Coconut Curry Butternut Soup

Course Soup

Ingredients

• 2 tbsp avocado oil
• 1 yellow onion, chopped
• 1 clove garlic, chopped
• 1 tsp ginger, chopped
• 1 tbsp red Thai curry paste
• ½ tsp allspice
• 2 lb butternut squash, cut in chunks
• 1 potato, approx 12 oz, peeled and diced
• 3 cups low sodium vegetable broth
• 1 can coconut milk
• salt and pepper to taste
• parsley, pumpkin seeds, pomegranate arils

Instructions

• Add the diced onion to a large pot along with the avocado oil. Sauté until translucent (about 5 minutes).
• Stir in the garlic and ginger and cook for a few minutes.
• Add the curry paste and allspice, and continue to cook for about a minute more.
• Add the butternut and potato to the pot and stir well.
• Lastly add vegetable broth and season with salt and pepper. Stir to combine.
• Turn the heat up and bring to a boil. Cover and allow to simmer for 30 minutes, stirring occasionally.
• Turn the heat off and stir in the coconut milk. Once the soup has cooled, blend the soup in a blender or with an immersion blender.
• Check for seasoning. Serve with chopped parsley, pumpkin seeds and pomegranate arils.