Roasted Butternut Curry Soup

This Butternut Curry Soup is filled with warm fall flavors that will leave you feeling cozy!

Roasted Butternut Curry Soup

Nutty sweet butternut squash, creamy coconut milk, and spicy curry paste make this a soup you’ll keep in your regular meal rotation!

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Prep Time:25 minutes mins

Cook Time:50 minutes mins

Total Time:1 hour hr 30 minutes mins

Servings: 8

Ingredients

Soup

• 3 pounds butternut squash
• 1 ½ Tablespoons olive oil
• ½ teaspoon garlic powder
• 1 teaspoon pepper
• ⅜ teaspoon salt divided
• ½ small onion
• 2 cloves garlic
• ½ Cup oat milk
• 1 can coconut milk
• 4 Cups chicken bone broth
• ¼ Cup Thai red curry paste
• ¼ Cup miso

Toppings

• 4 teaspoons sesame seeds
• ¼ Cup chopped pistachio kernels
• ½ Cup microgreens

Instructions

• Preheat oven to 425℉. Cut butternut squash in half longways and brush with olive oil. Sprinkle with garlic powder, pepper, and ⅛ tsp salt. Bake flesh-side down for 30-40 minutes until flesh is browned and soft when poked with fork.
• Let cool 15 minutes. Scoop flesh out into food processor. Add onion and garlic cloves to food processor. Turn on and add oat milk through shoot. Process until smooth.
• Add pureed squash mixture, and remaining soup ingredients plus remaining ½ teaspoon of salt over medium-high heat. Stir to blend. Bring just to boil, stirring frequently, turn down to simmer. Simmer 15 minutes.
• Top with chopped pistachios, sesame seeds, and microgreens.

Notes

• I love this soup with a grilled sandwich with Sriracha yogurt sauce, avocado, tomato, and cheese on sourdough bread.
• If you use Native Forest Simple Coconut Milk (no fillers or gums added), it may be clumpy, just stir or whisk until it’s blended into soup well.

Preferred ingredients – Cooking Olive Oil: McEvoy Ranch Cooking Olive Oil or Thrive Market Organic Olive Oil, Thai Red Curry Paste: Thai Kitchen Red Curry Paste, Oat Milk: Malk Plain Oat Milk refrigerated or shelf-stable, Coconut Milk: Native Forest Coconut Milk, Bone Broth: Kettle and Fire

 

Nutrition

Serving: 1.33Cups | Calories: 298kcal | Carbohydrates: 29.1g | Protein: 9.3g | Fat: 18.3g | Saturated Fat: 10.8g | Sodium: 912mg | Potassium: 695mg | Fiber: 4.1g | Sugar: 6.7g | Vitamin D: 6µg | Calcium: 136mg | Iron: 5mg

Calories: 298kcal

Author: Emily Haygood

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love This Roasted Butternut Curry Soup

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