Name: Red Curry Kuri Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai-Inspired
Ingredients: 1 medium Red Kuri squash, peeled, seeded, and cubed (about 4 cups); 1 tbsp olive oil or coconut oil; 1 yellow onion, chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp Thai red curry paste (adjust to taste); 4 cups vegetable broth; 1 (14 oz) can full-fat coconut milk; Salt and black pepper, to taste; 1 tbsp lime juice; Fresh cilantro or Thai basil (optional, for garnish); Red chili flakes or sliced red chili (optional, for heat)

Jump to Recipe·Leave a Review

Red Curry Kuri Squash Soup is a creamy, comforting bowl of warmth that brings together the naturally sweet flavor of Kuri squash with the bold, aromatic kick of red curry. Blended to silky perfection with coconut milk, garlic, ginger, and spices, this soup is both hearty and vibrant. I love serving it on chilly evenings when I want something both soothing and deeply flavorful.

Why You’ll Love This Recipe

I love this soup because it’s simple to make yet feels so luxurious and rich. The Kuri squash adds a subtle sweetness that pairs perfectly with the heat and complexity of Thai red curry paste. Coconut milk gives it a creamy texture without any dairy, making it perfect for anyone looking for a vegan or gluten-free option. It’s cozy, nourishing, and absolutely packed with flavor in every spoonful. Red Curry Kuri Squash Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red Kuri squash (peeled, seeded, and cubed)
Olive oil or coconut oil
Yellow onion (chopped)
Garlic (minced)
Fresh ginger (grated)
Thai red curry paste
Vegetable broth
Full-fat coconut milk
Salt and pepper
Lime juice (for brightness)
Fresh cilantro or Thai basil (optional, for garnish)
Red chili flakes or sliced chili (optional, for heat)

Directions

I heat oil in a large pot over medium heat, then sauté the chopped onion until soft and translucent.
I add the garlic, ginger, and red curry paste, stirring for 1–2 minutes until everything is fragrant.
I stir in the cubed Kuri squash and cook for another few minutes to let it absorb some flavor.
I pour in the vegetable broth, bring it to a simmer, and cover. I let it cook for 20–25 minutes, or until the squash is very tender.
Once cooked, I remove the pot from the heat and use an immersion blender to blend the soup until smooth. If I’m using a regular blender, I blend in batches carefully.
I stir in the coconut milk and return the soup to a gentle simmer.
I season with salt, pepper, and a squeeze of lime juice to brighten the flavor.
I ladle it into bowls and top with fresh herbs, chili flakes, or a swirl of coconut milk.

Servings and timing

This recipe serves 4–6.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: About 45 minutes

Variations

I add cooked lentils or chickpeas to the blended soup for extra protein.
For a richer soup, I use two cans of coconut milk and reduce the broth slightly.
I sometimes add carrots or sweet potatoes along with the squash for more depth.
I blend in a spoonful of peanut butter for a creamy Thai-inspired twist.
To make it spicy, I increase the amount of red curry paste or add fresh chili.

Storage/Reheating

I store this soup in the fridge in an airtight container for up to 4 days. It reheats well on the stovetop over medium heat or in the microwave, and the flavors deepen with time.

For freezing, I let the soup cool completely and freeze it in batches. I reheat straight from frozen or thaw overnight in the fridge, then warm gently. Red Curry Kuri Squash Soup

FAQs

Can I use another type of squash?

Yes, I can use butternut squash or acorn squash if I don’t have Kuri squash. The flavor will be slightly different but still delicious.

Is this soup vegan?

It is naturally vegan as long as the curry paste I use doesn’t contain shrimp paste. I always check the label to be sure.

Do I have to peel Kuri squash?

The skin of Kuri squash is edible and softens when cooked, but I usually peel it for a smoother texture in soup.

Can I make it thicker?

Yes, I reduce the amount of broth slightly or simmer longer to thicken. I can also add cooked rice or potatoes to blend in for more body.

What can I serve with this soup?

I like serving it with warm naan, crusty bread, or a side salad for a complete meal. It’s also great with crispy tofu or roasted chickpeas on top.

Conclusion

Red Curry Kuri Squash Soup is one of those recipes I come back to every fall and winter. It’s warming, vibrant, and easy to adapt based on what I have on hand. Whether I’m cooking for guests or just making something cozy for myself, this soup delivers bold flavor with minimal effort. It’s a delicious way to bring a little spice and sunshine into cooler days.