Curried Butternut Squash Soup by Sweet Cayenne

butternut squash, sweet yellow onion, chicken or vegetable stock, coconut milk, red curry paste, brown sugar or maple syrup, salt, black pepper, ground turmeric, ground ginger, red pepper flakes


– 2 medium (about 4 pounds total) butternut squash, peeled, seeded, and cubed (about 6 cups)
– 1 small sweet yellow onion, peeled and quartered
– 1 quart low sodium chicken or vegetable stock
– 1 (14.5 ounce) can full-fat coconut milk
– 3-4 tablespoons Thai Kitchen red curry paste (depending on level of spiciness desired)
– 2 tablespoons brown sugar or maple syrup (optional)
– 1 1/2 teaspoons salt
– 1/2 teaspoon black pepper
– 1 tablespoon ground turmeric
– 1 1/2 teaspoons ground ginger
– 1/2 – 1 teaspoon crushed red pepper flakes depending on level of spiciness desired
– Optional garnishes: lime juice, crushed peanuts, a drizzle of coconut cream


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