Butternut Squash Red Curry Soup Recipe

Every Friday morning I go to the Calgary Farmers Market and see what is available. I am a big fan of eating seasonally and find what produce I pick up at the market dictates what we will eat for the week.

Today I saw an abundance of squashes at the market and decided to make a butternut squash soup.

Butternut Squash Red Curry Soup Recipe

All the ingredients for this vegetarian red curry soup I picked up at the market. Well everything except the red curry paste. I already had that in my pantry.

I love that this soup only takes 30 minutes to make. Perfect on busy evenings when you do not have a lot of time to get a meal together for your family.

Butternut Squash Red Curry Soup Recipe

Butternut Squash Red Curry Soup

Butternut Squash Red Curry Soup Recipe

An easy to make vegetarian soup perfect on those cold fall days when you need to be warmed up.


1 medium sized butternut squash
1 1/2 cups  baby potatoes, cut into 1/4
1 red pepper, chopped
1 cup carrots, chopped
2 cups kale, chopped
1 litre vegetable broth
1/4 cup red curry paste
1 tsp cut dried lemongrass
1 can coconut milk
3 Tbsp fish sauce


  1. In a medium saucepan add the vegetable broth and heat to medium.
  2. Cut squash in 1/2. Then scoop out seeds. Slice squash. Peel and chop butternut squash into cubes.
  3. Add squash, potatoes, carrots and red pepper.
  4. Add the curry, fish sauce and dried lemongrass to soup and stir.
  5. Place lid on soup and cook for 15 minutes on low/ medium heat.
  6. Add the coconut milk and stir.
  7. Cook until squash is tender.
  8. Add the chopped kale and serve.
  9. Enjoy!
Butternut Squash Red Curry Soup Recipe