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Thai Red Curry Squash Soup
We take a shortcut and reach for store-bought Thai red curry paste to make this silky, rich soup. Together with coconut milk, ginger and lemon grass, it gives the soup incredible body and fragrance, as well as a little heat. To add another level of flavor, we fry shallots in oil until crisp, then reserve them for garnish. Firm, dense kabocha squash is our first choice, but you can substitute delicata or butternut; note that if using delicata squash, it does not need to be peeled.
4
Servings
Tip
Don’t overcook the shallots. Remove them from the oil when they’re lightly golden. As they cool, they continue to darken, by a shade or two, and also become crisp.
1 hour
40 minutes active
Ingredients
-
¼
cup grapeseed or other neutral oil
-
3
medium shallots, halved and thinly sliced
Directions
-
01In a large pot over medium-high, heat the oil until shimmering. Add the shallots, reduce to medium and cook, stirring occasionally at first but more often as they begin to color, until light golden brown, 7 to 11 minutes; if browning too quickly, reduce the heat slightly. Remove the pot from the heat and, using a slotted spoon, transfer the shallots to a paper towel-lined plate, leaving the oil in the pot. Sprinkle the shallots with salt and set aside.
Reviews
April 2, 2025
Best squash soup
I have made a handful of versions of butternut squash soup over the years and this one is probably the best. We did add the mint, cilantro and chopped peanuts along with shallots on top and just a small amount of fish sauce stirred in at the end with the lime juice, but if seasoned (salted) along the way sufficiently, probably didn't even ~need~. Didn't measure, but definitely used around 2T Maesri red curry paste and along with the generous ginger, the soup had a nice heat. Just perfection. Thanks.
June 12, 2024
Husband and I loved it.
Full of flavor. I used butternut squash from the garden and Spice House red Thai curry blend which I turned into a paste with a little oil. I didn't have any roasted peanuts but think they would be a great addition. I recommend an immersion blender to make the final blending so much easier. I also think next time i will put the lemon grass in a sachet as mine fell apart a bit and required extra effort to find all the pieces. Definitely will make again.
January 8, 2025
Something vegan that we can all agree on.
This is a great recipe to use as a base for adventure. We doubled the curry paste and added fish sauce to suit our taste (don't be afraid to use an uncomfortable amount!). Added some green beans for crunch. Let the blue hubbard squash we had just cook itself down instead of blending.
This was great. Used 2 Tbsp Thai Kitchen red curry paste and thought needed more heat so added some cayenne at the end. Yes chopped roasted peanuts would be a great addition (should add to ingredient list or mention it in before last step in recipe). Great flavor and minimal fuss — another winner.
Wondered if the 2 lbs of kabocha squash is the weight of the squash before cooking or the weight of the flesh from the squash after cooking. My 3.7 pound uncooked kabocha yielded about 2.2 pounds of cooked flesh.
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I made this tonight and it was great- silky and flavourful. I added roasted peanuts as a garnish (they're mentioned at the end of the recipe) and they went well with the flavours.