Description
A creamy, velvety, and fragrant five-ingredient soup that is naturally vegan and gluten-free. Perfect for dinner parties or cozy nights in, this dish balances the sweetness of roasted squash with rich coconut milk and aromatic curry paste.
Ingredients
Scale
- 1 large butternut squash (about 2 lbs or 900g), peeled and cubed into 1-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2–3 tablespoons red curry paste
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 cup (240ml) vegetable broth
- 1 tablespoon oil (coconut or olive oil)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Roasted pumpkin seeds (for garnish)
Instructions
- Prep ingredients: Peel and cube the squash, dice the onion, and mince the garlic.
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute, stirring constantly until fragrant.
- Add curry paste and stir for 1-2 minutes to bloom the spices.
- Add cubed squash to the pot and stir to coat in the paste.
- Pour in coconut milk and vegetable broth, stirring to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until squash is tender.
- Remove from heat and blend with an immersion blender until smooth.
- Season with salt and pepper to taste. If too thick, add water or broth; if too thin, simmer uncovered.
- Serve hot, garnished with fresh cilantro, lime juice, and roasted pumpkin seeds.
Notes
For extra flavor, you can roast the squash cubes at 400°F (200°C) for 25 minutes before adding them to the pot. Ensure you use full-fat coconut milk for the best creamy texture. If the soup is too spicy, add more coconut milk or a pinch of sugar. If it’s too thin, simmer uncovered to reduce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8
- Sodium: 350
- Fat: 18
- Saturated Fat: 14
- Carbohydrates: 28
- Fiber: 6
- Protein: 4
Keywords: vegan, gluten-free, butternut squash, coconut curry, soup, dinner party, healthy, comfort food, dairy-free