Go Back

Quick Curried Squash Soup

The earthiness of butternut squash, paired with spicy curry paste, makes this soup the perfect meal for a cool fall or winter night. It is quick and easy because you use frozen butternut squash, and naturally low-carb and gluten-free with vegan substitutions available.
No ratings yet
Print Recipe Pin Recipe
Add to Collection Add to Shopping List
Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Course Soup
Cuisine Asian
Calories 140.34 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves chopped
  • 1 tablespoon ginger paste
  • 2 12- ounce packages of frozen butternut squash thawed
  • 4 cups chicken bone broth can sub vegetable stock for vegetarian/vegan
  • 1 cup unsweetened applesauce can omit for strict keto
  • Pink salt to taste
  • 1 14-ounce can of full-fat coconut milk (plus more for garnish if desired)
  • 3 to 4 tablespoons Thai red curry paste recommend Thai Kitchen, more or less to taste* (see Chef’s notes)
  • 2 tablespoons Besti Monk Fruit and Allulose Brown Sweetener
  • 3 tablespoons fish sauce
  • Sliced jalapeno for garnish
  • Fresh cilantro for garnish

Instructions
 

  • Heat the olive oil, in a large soup pot or dutch oven, over medium-high heat. Cook the onion until translucent, about 5 minutes.
  • Add the garlic and ginger and cook an additional 1 to 2 minutes. Add the remainder of the ingredients. Bring to a boil, then reduce to a simmer. Cook, uncovered, for 20 minutes.
  • Use an immersion blender to puree the soup.
  • Serve topped with a drizzle of coconut milk, sliced jalapeno, and chopped cilantro leaves.

Disclaimer

Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

Nutrition

Calories: 140.34kcalCarbohydrates: 10.47gProtein: 1.69gFat: 12.48gSaturated Fat: 9.48gSodium: 561.95mgFiber: 0.86gSugar: 4.19g
Keyword keto, low carb, gluten-free, pumpkin, squash
Tried this recipe?Let us know how it was!