Red Curry Kuri Squash Soup

Red Curry Kuri Squash Soup

I had this red kuri squash sitting on my countertop for the longest time. I didn’t really know what to do with it until I picked up some lemongrass from the market and then it hit me – Red Curry Kuri soup! They say “what grows together goes together.” Well in this case, what rhymes together… also works.

Red Curry Kuri Squash Soup

If you can’t find a red kuri squash, you could sub in kabocha squash or butternut squash. If you can’t find lemongrass, use a bit of lime zest here instead. The rest is pretty straight forward and simple – plus this is a no-pot meal (that’s a thing right?), just roast the squash, shallots and garlic in the oven, then blend everything all together.

Red Curry Kuri Squash Soup

This soup is tangy and a little spicy (although you can adjust the spice to your level), and the coconut makes it super creamy. The flavors here are a little less traditional for Thanksgiving, but this can be a bright start to your holiday.

Red Curry Kuri Squash Soup

5.0 from 6 reviews
Red Curry Kuri Squash Soup
Serves: serves 6-8 as a side
  • 1 medium red kuri (or butternut) squash, about 3 pounds
  • 2 shallots, sliced
  • 3 garlic cloves, unpeeled
  • 1 (14-ounce) can coconut milk, reserve some for garnish*
  • 1 tablespoon chopped lemongrass, from the tender inside part of the stalk**
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon red curry paste***
  • 1 cup water or broth, more as needed for consistency
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper
Garnish with:
  • Reserved coconut milk
  • Toasted, chopped cashews
  • Microgreens
  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the squash in half lengthwise, and scrape out the seeds. Place the squash, cut-side up, and the shallots on the baking sheet and drizzle with olive oil and pinches of salt and pepper. Wrap the whole garlic cloves in foil and place on the sheet. Roast for 35 to 45 minutes, until the squash is tender.
  2. In a blender, combine the coconut milk, lemongrass, ginger and curry paste. When the roasted vegetables are cool to the touch, scoop out the kuri squash flesh, unwrap the garlic, and add both to the blender along with a pinch of salt and pepper. Blend until creamy. Add the water, lime juice, and olive oil and blend again. Add more water or broth to thin the soup to your desired consistency. Taste and adjust seasonings with more salt, pepper and lime juice.
  3. Serve with coconut milk, toasted cashews and micro greens.
*If you don’t love coconut, start with ½ the can, adding more to taste.
**If you don’t have access to fresh lemongrass, skip it and add lime zest instead.
***If you’re sensitive to spice, you may want to start with less red curry paste. If you love spice, add more to taste. Curry pastes can vary in level of spice. (I use the Thai Kitchen brand).

Red Curry Kuri Squash Soup

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Natalia on said:

    Oh my goodness, I’m guessing this will be my number one soup throughout this winter… Can’t wait to make it

  2. Donna on said:

    Quick question – it’s not clear to me, did you also add the roasted shallots to the blended soup? Thanks (can’t wait to try this)

    • Christina peter on said:

      Oh yes indeed! Wonderful recipe

      • Alison on said:

        To confirm, the shallots DO go into the blender?

        • Christina Peter on said:

          Yes correct

  3. Natalia on said:

    Sounds and looks divine can’t wait to try it!

  4. annie from on said:

    These are some of my favorite flavors! I love a good, creamy fall soup. WANT.

  5. 2pots2cook from on said:

    You really make everything with a style; the dish, the photos, colours, bowls, everything ! Bravo and happy cooking !

  6. Sabrina B. from on said:

    this looks great, love the coconut base with the spices and squash, thought it was a pumpkin and am wondering whether pumpkin might work if I can’t find red kuri? But certainly can find butternut squash as you suggest, thanks for this recipe!

    • Christina peter on said:

      You might also find kabocha squash i habe made a similar soup with that very close

  7. Sofie Ingefær on said:

    I made it yesterday together with my boyfriend.
    It was so delicious.
    We both agreed that we will make it again!

  8. upnorth on said:

    This soup is amazing, I have made it twice now. I plan to serve it to a group of people. I can’t eat coconut, so used just broth, homemade veggie broth, and used lime zest because I couldn’t find any lemongrass.

  9. Carmen on said:

    I recommend that you try the Thai and True brand of curry pastes available on Amazon. These are made in Portland, OR. I have tried every brand out there and this brand outshines then all. The yellow curry is my favorite, but they are all good. I tend to use 1/4 to 1/3 of a cup of curry paste in a curry for the most authentic Thai restaurant taste, but you can certainly do less.

    • thanks Carmen, I’ll have to try those out!

  10. Bonnie on said:

    Wonderful recipe, thank you so much!

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