Silky Hubbard squash soup with coconut milk and red curry paste is so full of flavor and simple to prepare. It’s a delicious twist on a fall classic. Fragrant with lemongrass and lime leaves, this fall soup recipe will be one of your favorite Hubbard squash recipes.
Top with fresh herbs and roasted Hubbard squash seeds for a bit of texture and crunch.
Curried squash soup is easy enough for a midweek dinner, but it is also right at home on your holiday table. We fell head over heels for this soup with the first spoonful.
Hubbard squash soup with coconut milk
It is soup season and I am all about it. I love soups and this one has shot straight to the top of the list.
Red curry paste provides just a bit of heat, the coconut milk provides creaminess and the fragrant lime leaves and lemongrass give it a hit of bright citrus flavor.
Because it is a puréed soup, it is sippable. I poured it into a mug and sipped the leftovers for lunch. You could also pour it into a thermos and take it with you.
Check out this quick read on how to cook Hubbard squash if this variety is new to you. This recipe can be made with red kuri squash (a relative of Hubbard), butternut squash or kabocha, if you need to substitute.
It’s also Whole30 compliant, which was a big win. We did our first Whole30 and I was trying to come up with something delicious for dinner – mission accomplished.
You can find most of the ingredients for this curried squash soup in the Asian aisle at the grocery store. Coconut milk and red curry paste are fairly common now. The lemongrass at my market was a bit lackluster, so I chose a tube of lemongrass in the produce section (you can find it near the fresh herbs).
Use vegetable stock to keep it vegan, or chicken stock if that is your preference. Use what you have and what you prefer.
Lime leaves are available at Asian markets or online. They almost always have two leaves attached together like the photo above. A little goes a long way, you’ll only need a couple of leaves to flavor the entire pot of soup. You can substitute with a bit of lime zest, if needed.
How to make coconut curry squash soup
In a heavy-bottom 3 quart pot, cook the onions until they are translucent. Then add the red curry paste and lemongrass to the pot. Let it cook for a few minutes, until it is fragrant.
Finally, add the squash, stock, lime leaves, salt and pepper to the pot and let it simmer for about 30 minutes. This allows the lime leaves time to infuse the soup with their flavor.
After the coconut milk goes in, all that’s left to do is blend it up. I used my immersion blender to purée it, which I recommend. I’ve linked to the one that I own and love, if you are looking for a new one.
You can also use a traditional blender, but be careful to vent the top if you choose this method.
This Hubbard squash soup is smooth as silk, and it is definitely one that will go into our easy fall soup recipes rotation.
This is what your soup will look like after you’ve puréed it. It will become thick, creamy and so smooth.
A sprinkling of fresh herbs, like cilantro or parsley and scallions gives it a nice punch of color and the roasted squash seeds provide crunch.
It is soup season, and this one is a recipe that I’ll come back to again and again.
More Hubbard squash recipes
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For the soup
- 1 tbsp. olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp. lemongrass (if using fresh, dice only the light inner leaves, or use tube of lemongrass)
- 2 tbsp. red curry paste
- 4 cups cooked Hubbard squash (see note)
- 3 cups stock (vegetable or chicken, if non vegan)
- 2 lime leaves (or zest of 1 lime)
- 1 can full fat coconut milk, divided
- 2 tsp. kosher salt (Diamond Crystal)
- 3/4 tsp. black pepper
- Roasted Hubbard squash seeds
- 1/4 cup diced scallions
- 2 tbsp. chopped cilantro or parsley
- 1/4 cup coconut milk
- In a large, heavy-bottomed pot, heat olive oil over medium heat.
- Add onions and garlic. Sauté for 6 - 7 minutes until onions have softened.
- Add lemongrass and red curry paste to the pot and cook for an addition 2 - 3 minutes, then add Hubbard squash, stock, lime leaves, salt and pepper.
- Simmer for 30 minutes to allow lime leaves to infuse the soup. (If using lime zest, reduce the simmering time to 20 minutes and add zest with coconut milk at the end.)
- Remove lime leaf from the pot and discard. Add 1 cup coconut milk to soup and purée until smooth.
- Drizzle remaining coconut milk into soup bowls when serving and swirl with a spoon. Top with toasted squash seeds or herbs, if desired.
I used roasted Hubbard squash for my soup. You can use raw squash in your soup, it will cook in the stock. Test for doneness with a knife (or fork) to make sure it is soft before adding coconut milk and blending.
I used Thai kitchen red curry paste to keep it Whole30 compliant. It is widely available in grocery stores.
Recipe serves 4 as a main or 8 as an appetizer.
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Serving Size:2 cups
Amount Per Serving: Calories: 393Total Fat: 31gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 1081mgCarbohydrates: 23gFiber: 3gSugar: 10gProtein: 10g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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