Spicy Butternut Squash Soup

Serves: 4 Save

Ingredients (14)

  • 2 tablespoons extra virgin olive oil
  • 4 cups 1/2-inch cubed butternut squash about 1, 2 1/2 pound butternut squash or 32 ounces pre-cubed
  • 1 medium yellow onion chopped
  • 3 tablespoons Thai red curry paste (I used Thai Kitchen brand)
  • 1 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper use more for a spicier soup
  • 1 tablespoon minced garlic about 3 cloves
  • 1 (14-ounce) can reduced sodium vegetable broth
  • 1 (14-ounce) can light coconut milk
  • 3 tablespoons creamy peanut butter or cashew butter swap for sun butter or omit if there is an allergy
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon coconut sugar or light brown sugar or honey
  • For serving: chopped fresh cilantro or toasted pepitas

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