Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American, Asian
Ingredients: 2½ tablespoons avocado oil; 1 cup shallot, (finely chopped ); 2½ tablespoons garlic, (minced); 1½ tablespoons ginger, (finely chopped); 3 tablespoons Thai red curry paste, ( I use Maesri brand (highly recommend)); 2 pounds butternut squash, (peeled, seeded, diced into 1-inch cubes); 3 - 4 cups chicken broth, (low sodium, can use vegetable broth); 1 large bay leaf; 1 14- ounce can full-fat coconut milk, Aroy-D brand, (¼ cup reserved); ½ - 2½ tablespoons maple syrup, grade A; 2½ teaspoons fish sauce, plus more to taste, (I use Three Crabs); 1 teaspoon Kosher salt, or to taste, (Diamond Crystal); 1 lime zested; ¼ teaspoon freshly cracked black pepper; lime wedges, (for squeezing); coconut milk, ( optional); heavy cream, (optional); crusty bread

Instructions

Prep:5minCook:35min

Curried Butternut Squash Soup is cold-weather comfort food at its best, with the sweetness of butternut squash perfectly balanced by bold Thai red curry paste. Finished with a comforting coconut milk swirl, it’s a creamy, flavorful way to warm up this winter.

Updated at: Mon, 14 Apr 2025 10:58:12 GMT