1. Can I use frozen squash?

Yes! Thaw before roasting or simmering directly in the broth.

Mildly so — adjust curry paste amount to your heat tolerance.

3. Can I use green curry paste instead?

Absolutely, though it will have a more herbal, less sweet profile.

Yes — it reheats beautifully and tastes even better the next day.

A velvety soup of roasted butternut squash blended with Thai red curry and coconut milk.

Scale

1 medium butternut squash

1 tbsp olive oil

1 tbsp Thai red curry paste

1 tbsp grated ginger

2 garlic cloves

1 onion

1 can coconut milk

3 cups vegetable broth

1 tbsp lime juice

1 tsp soy sauce

Salt to taste

Cilantro, chili flakes for garnish

Cook Mode Prevent your screen from going dark

1. Roast squash at 400°F until tender.

2. Sauté onion, garlic, and ginger.

3. Add curry paste; cook 1 min.

4. Add roasted squash, coconut milk, and broth; simmer.

5. Blend until smooth.

6. Stir in lime juice and soy sauce; adjust seasoning.

7. Serve with cilantro and chili flakes.

Roast squash for best flavor. Adjust curry paste to heat preference.