Food/ Soups, Stews + Chili/ Vegetarian

Red Curry + Coconut Squash Soup


Soup season is upon us, and I’m kind of/sort of overjoyed by it. I’d like to apologize in advance, because you’re likely going to see a lot of soup action over the next few months. (And by few months I mean six months.) Kicking things off with this sexy Red Curry + Coconut Squash Soup seemed like the right thing to do.

This recipe isn’t new to the blog, but it needed a makeover. Like, badly. If I stop and think about the posts I need to revamp — between old recipes with subpar photos + reinventing meaty recipes to be pesco/veg friendly — my brain will explode. I have a lot of work to do, friends. But this recipe is an important one; the flavors are dynamite and I owed it a better post.

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Butternut squash makes for an amazing soup. This is not news. However, the majority of recipes out there are blending their squash with other veggies, mostly onions, and maybe some nutmeg here and there. Why? Because all of that works together swimmingly. SWIMMINGLY. Let the butternut shine!

But this recipe shines on a whole new level. If you dig the earthy and rich flavors of butternut squash, the kick from red curry + the creaminess of coconut milk, meet your new



Red Curry + Coconut Squash Soup

If you love the earthy flavor of butternut squash, the kick from red curry and the creaminess of coconut milk… meet your new fave.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Killing Thyme


  • 2 tbsp coconut oil
  • 3 cloves of garlic minced
  • 1/2 onion chopped
  • 1 tbsp of ginger freshly grated
  • 2 tbsp heaping red curry paste
  • 1 butternut squash
  • 1 roasted red pepper roasted yourself or from a jar, either work, sliced
  • 14 oz of coconut milk
  • 1/2 cup milk
  • Juice of one lime

Optional garnishes:

  • Sliced scallions
  • Toasted + salted squash seeds


  1. Peel the squash, cut in half, and clean out the seeds. Set seeds aside if you plan to use them as garnish.
  2. Cut the squash into cubes. Set aside.
  3. In a large stockpot, melt the coconut oil over moderate-low heat.
  4. Add the minced garlic, chopped onion and ginger. Sautee until garlic is fragrant and onions are tender, stirring often to prevent browning.
  5. Add curry paste and stir to coat onions, approx. 1-2 minutes.
  6. Bring heat to moderate.
  7. Add the butternut squash cubes, roasted red pepper, coconut milk and milk.
  8. Stir to coat.
  9. Bring the mixture to a simmer, and let simmer for approx. 10-15 minutes or until squash is tender and can be easily pierced with a knife or cake tester.
  10. Remove from heat, and carefully transfer the soup contents to a blender or food processor. (This may have to be done in batches.)
  11. Blend until smooth.
  12. Add lime juice and stir.
  13. Serve + garnish with sliced scallions, toasted squash seeds or microgreens.

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