Fragrant, creamy and perfect on a cold winter’s day, this interesting twist on butternut squash soup is Recipe is Gluten-Free, Dairy-Free, and Vegetarian!

Ginger & Curry Butternut Squash Soup


1 whole butternut squash, quartered with seeds scooped out

1 tablespoon extra virgin olive oil, plus more for rubbing on butternut squash

Sea salt, to taste

1 tablespoon freshly grated ginger

1 red onion, chopped

1 cup celery, chopped

1 tablespoon red curry paste

3 cups organic vegetable broth

1 cup organic coconut milk (if you want a richer soup just add more coconut milk)

¼ cup fresh lime juice


Preheat oven to 400 degrees.

Place butternut squash on a baking sheet, skin sides down. Rub the flesh with extra virgin olive oil and season with salt to taste. Roast butternut squash for about 35-40 minutes, or until flesh is fork-tender. Remove from oven and set aside to cool. When cool enough to handle, scoop out the pulp from the butternut squash and set aside.

Heat 1 tablespoon extra virgin olive oil in a large heavy saucepan over medium-high heat; add the ginger and sauté 30 seconds. Add the onion and celery and sauté 4-5 minutes, or until vegetables are soft. Add the roasted butternut squash pulp and Thai Kitchen Red Curry Paste and stir to combine.

Add the vegetable broth, coconut milk and lime juice. Use a handheld stick blender to process until smooth and creamy. Simmer for 10 -12 minutes. Serve warm.

*Recipe and image courtesy of Clean Cuisine.*

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