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Butternut Squash Red Curry Soup
Butternut Squash Red Curry Soup
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

Ingredients
  

  • 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

Instructions
 

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

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