Butternut Squash and Thai Red Curry Soup

I am a curry FANATIC and have been ever since the first time someone served me Coronation Chicken (yes, I know.)

One of the best things curry can do is elevate ingredients and one of those made-in-heaven matches is Butternut Squash and curry.

I buy Taste of Thai red curry paste, and keep it in the freezer, but other pastes exist. If you have access to an Asian market, have a look there for different types of curries. Golden Curry paste and Green Curry Paste will also work in this.



  • 2 tablespoons oil
  • 2 pounds butternut or honeynut squash, peeled, seeded, and cut into small ½-inch pieces
  • 2 large shallots, chopped
  • 4 garlic cloves, pressed or chopped
  • 3 tablespoons Thai red curry paste
  • 1 teaspoon lemongrass paste (if you can find it.)
  • 1 teaspoon fresh minced ginger
  • 1/4 teaspoon Sambal Oelek (or Sriracha)
  • 2 tablespoons fresh lime juice
  • 4 cups (32 ounces) chicken or vegetable broth
  • 1/2 can Coconut milk
  • 1/2 teaspoon Fish Sauce (optional)


1In a dutch oven or Instant Pot, heat oil until shiny. Add Shallots and Garlic. Cook for 5 minutes until it gets golden brown. 

2Add Squash chunks. let cook for 3 minutes.

3Mix chicken stock, Sambal, Lemongrass Paste, Ginger and Curry paste in a large container until paste is fully dissolved.  Add mixture to squash. Put Lid on Instant Pot. Seal vent and cook on High Pressure for 30 minutes.

4Blend soup in a blender. Add coconut milk and remaining ingredients. Taste for salt, and adjust. Serve.

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