I’m a soup girl, through and through, once even the littlest chill sets in. There’s something so cozy about a steaming bowl of soupy goodness that I just can’t get enough of.
Last weekend, my family and I went for a low-key getaway in upstate New York where we explored tiny, quaint towns, played endless games of Yahtzee (which my always lucky boyfriend won every round), and roasted s’mores in the fire place. Our Airbnb was the perfect locale for the trip, an upscale, chic log cabin feel that just invited us to lounge around in our PJs as we leisurely sipped coffee all morning long.
I, of course, was in charge of menu planning. I’ve been playing around with this specific soup recipe and I finally had an audience to test my latest recipe. Before leaving for the trip, I made the soup and packed it in the cooler for the ride up. On our last day, it was raining miserably and the cold was setting in. Perfect soup weather. Time to cozy up, heat up some soup, and toast some garlic bread for dippage.
This Red Curry Butternut Soup is luxuriously creamy without the slightest bit of cream or coconut milk (though you could totally add this in). Silky smooth and sweet with the warming heat of red curry paste will have your taste buds dancing as you go back for another spoonful!
Very few ingredients. Let it bubble and then blitz it in the blender. It’s so easy to make!
Red Curry Butternut Soup
A luxuriously creamy soup with sweet butternut and spicy red curry. Best when served during prime soup weather: cold, rainy, snowy, or anytime you just want to cuddle with under a blanket.
- 2 tbsp coconut oil
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 large butternut squash, peeled and cut into 1 inch cubes
- 1 lb carrots, peeled and roughly chopped
- 2 tbsp red curry paste
- 1/2 cup peanut butter
- 4 cups vegetable stock
- 1/2 tsp turmeric (optional)
- 1-2 tsp maple syrup (optional)
- salt to taste
In a large soup pot, heat oil on low-medium heat. Add onions and saute for 3-4 minutes. Then, add garlic and ginger. Saute 1-2 minutes until onions are translucent.
Meanwhile, add 1 cup of stock to a large measuring cup. Add peanut butter and curry paste. Whisk until combined.
Add mixture, remaining stock, butternut squash, carrots, turmeric, and maple syrup. Salt lightly, knowing you can add later! Increase heat to medium-high until boiling. Cover and reduce heat to slow simmer.
Cook until vegetables are soft, about 15 minutes.
Puree soup with immersion blender or in batches using with a blender, making sure to let the soup cool slightly before transferring.
Taste and adjust salt to taste.