Red Curry Coconut Roasted Squash Soup

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes


For the Squash:

  • 1 carnival squash
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic
  • 1 Tbsp onion, copped
  • dried mixed herbs (sage, thyme, oregano, basil)
  • salt and pepper

For the Soup:

  • 1 Tbsp extra virgin olive oil
  • 1/2 red onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium carrot chopped fine
  • 1 clove garlic
  • 1 tsp ginger
  • 1 Tbsp lemongrass
  • 4 leaves of basil, finely chopped
  • 2 tsp red curry paste
  • 2 Tbsp coconut milk
  • 1 potato
  • salt and pepper
  • 4 cups vegetable broth


Roasted Squash:

  1. Cut Squash in half and scoop out seeds and pulp.
  2. Drizzle both halves with olive oil
  3. Toss in equally into both centers onions, garlic, all the herbs, and salt and pepper.
  4. Place squash halves flesh side down on a parchment line baking sheet and into a pre heated 350 degree F oven it goes.
  5. 45 minutes for the squash at 350° F, or may be sooner.
  6. With a knife pierce the squash and if it goes all the way in easily it is done.
  7. Take out of oven and let cool.


  1. In a nice medium soup pan heat up olive oil.
  2. Toss in carrots, celery and onion and saute for a few minutes.
  3. Then add in garlic, ginger, lemongrass, squash mash, and chopped basil leaves.
  4. Stir in the red curry paste and blend till well incorporated in the mix.
  5. Pour in the vegetable broth and let simmer for about ten minutes.
  6. At this time add the coconut milk and stir. Keep cooking for another 15 minutes.
  7. Take off heat and serve!
  8. Enjoy!


  • Serving Size: 4 servings
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