Food Curried Butternut Squash Soup 5.0 (1) Add your rating & review This bright and flavorful fall soup has a dose of protein to keep you fuller longer. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Updated on October 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Prep Time: 25 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts There are so many splendid ways to make butternut squash soup and this recipe is proof. Red curry paste, fresh ginger, and garlic season this creamy soup, while full-fat coconut milk and tofu offer richness and body. Silken tofu, named for its silky-smooth texture, blends beautifully into the soup and offers plenty of plant-based protein without adding any tofu flavor. Plus, there is no need to cook it. Be sure to finish your soup with lime juice, which adds a delightful brightness. Vegetarian tip: look for vegetarian red curry paste, as some can be made with shrimp paste. Ingredients 1 tablespoon olive oil 1 medium yellow onion chopped (about 1 1/2 cups) 2 teaspoons kosher salt, divided 3 tablespoons red curry paste 2 tablespoons grated fresh ginger (from a 3-inch piece) 3 medium cloves garlic, minced (about 1 tablespoon) 4 cups lower-sodium vegetable broth 1 1/2 pounds butternut squash, cut into 1 1/2-inch cubes (from 2 [20-ounce] package) 1 15.5-ounce can unsweetened coconut milk, well stirred 1 12-ounce package silken tofu, drained 2 tablespoons fresh lime juice (from 1 or 2 limes) 6 tablespoons crushed salted peanuts Chopped fresh cilantro and crushed red pepper (optional), for serving Directions Heat oil in a large pot over medium. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion starts to brown, 6 to 7 minutes. Add curry paste, ginger, and garlic; cook, stirring, until fragrant, about 1 minute. Add broth and 1 teaspoon salt, scraping up browned bits from bottom of pot. Stir in squash. Bring to a simmer over medium-high. Cover and reduce heat to low; simmer until squash is tender, 12 to 15 minutes. Remove from heat. Stir in coconut milk, tofu, lime juice, and remaining 1/2 teaspoon salt. Use an immersion blender to process until smooth. (Or transfer to a blender, cover with lid, and remove center piece. Place a towel over opening. Process until smooth.) Serve sprinkled with peanuts, cilantro, and, if using, crushed red pepper. Rate it Print Nutrition Facts (per serving) 175 Calories 9g Fat 21g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 175 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 13% Cholesterol 0mg 0% Sodium 1088mg 47% Total Carbohydrate 21g 7% Dietary Fiber 5g 18% Total Sugars 5g Protein 6g Vitamin C 25mg 126% Calcium 96mg 7% Iron 2mg 11% Potassium 539mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.