You only need nutrient-packed ingredients and a single pot to make this healthy, heartwarming dish. No one can resist this Thai squash curry’s zesty ginger, warm red curry paste, and sweet coconut. Plus, it is vegan and gluten-free so it works for most everyone. Avid meal-preppers will love how well this dish keeps in storage. Not only can this soup be frozen for up to a month, but the irresistible Thai flavors also develop while they sit. Serve it as a soup or as a curry – You can take this basic squash curry recipe and serve it either a curried soup or more of a curry dish using the same ingredients and a single measurement change.
You can also choose to add cilantro, lime juice, and sliced onion for garnish.
Notes on Ingredients & Substitutions
Oil: Though I use extra virgin olive oil in this recipe, any vegetable oil will work, from coconut oil to avocado oil and beyond. An equal amount of ghee would also work. Thai Red Curry Paste: I used Thai Kitchen’s Gluten-Free Red Curry Paste (affiliate link) when making my butternut squash curry sauce. However, you can use any red Thai curry paste you prefer, including a homemade version. Unsweetened Coconut Milk: I use full-fat coconut milk for this soup’s thick, creamy flavor. However, you can use lite coconut milk as well. If you’re not looking for a vegan option, you can also use heavy cream. Vegetable Broth: Want to give your Thai squash curry recipe extra savory flavor? Swap out your vegetable broth for chicken broth for a little extra kick. You can even make homemade chicken stock using my fan-favorite recipe. Sriracha: Made with chili peppers, Sriracha (affiliate link) gives this Thai butternut squash soup its savory spice. Omit the sauce for a milder, kid-friendly version of this spicy curry. Cilantro: The cilantro used in this curried squash soup with coconut milk is optional. If you’re not a fan of this herb, you can either swap it out for parsley or omit it entirely.
Storage: When storing your soup, first let it reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days. Freeze: To freeze this dish, let it reach room temperature and then put it into an airtight container. Once in the freezer, this butternut curry will stay fresh for up to 1 month. Thaw: When ready to eat, let your Thai red curry with butternut squash thaw in the fridge overnight. Then, reheat the soup on the stove to your desired temperature.
Jasmine rice: If you’re wondering what to serve with curried butternut squash soup, one of my go-to’s is jasmine rice. Light and fragrant, this side will take your white rice game to the next level. Crusty bread: Hearty, tender, and always satisfying, artisanal bread is just what your curried butternut squash soup needs. You can even use my No Knead Bread for a stress-free, 4-ingredient loaf. Naan bread: A classic Indian side, naan bread is just the dish to serve alongside your Thai red curry with butternut squash. This oven-baked flatbread is as soft as it is tasty. Sweet potato biscuits: Nothing tastes better with red curry squash than sweet potatoes! These fluffy and flaky biscuits are a great recipe to balance the spicy flavors of this red curry recipe. Almond flour biscuits: In just 25 minutes, you can have these low-carb, gluten-free biscuits on your dinner table. Plus, this simple side only uses five simple ingredients.
Make it a Curry: Though this soup calls for 5 cups of vegetable broth, you can make it thicker and more curry-like by using 3-4 cups instead. That way, this dish will be easier to serve alongside sides like rice and naan. Thai Kabocha Squash Soup: Give your nutty soup a tantalizing sweetness by swapping your squash. Just replace your butternut squash with an equal amount of cubed kabocha. And if you have some leftover Kabocha, be sure to try my Kabocha Squash Soup recipe as well. Chicken Butternut Squash Curry Soup: Meat lovers don’t have to miss out on this Thai cuisine. Pack this dish with extra protein by adding a cup of cooked, shredded chicken. You can even use my super simple Bone-In Chicken Breast Recipe! Roasted Curried Butternut Squash Soup: If you have any leftover roasted butternut squash cubes or air-fried butternut squash cubes — from making Ina Garten’s Butternut Squash Salad or Ottolenghi’s Butternut Squash Salad —you can use them in this recipe. Cut your cooking time in half with this easy leftover solution. Butternut Squash Curry With Spinach: Did someone say “superfood”? Turn this vegan soup into a nutrient-packed power-meal by adding 3 cups of baby spinach.
The idea with this book is to look at meat as the side dish and fill your plate with wholesome and nutritious “sides” but make them the main dish instead of meat. She calls it “A Plant Forward Guide to Bringing Balance to Your Plate.” Similar to this red squash curry soup, Liren’s book offers doable recipes made with everyday ingredients you probably have in your pantry. If you are a fan of my blog, recipes, and the way I cook, I think you would truly enjoy this book.
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