I’m excited to be partnering up with Pacific Foods to bring you this yummy Butternut Squash Curry recipe and share a little about their organic, plant-based creamy soups!
A creamy butternut squash curry that is perfect for a healthy weeknight dinner or weekly meal prep. This vegan curry is simple to make and naturally dairy-free.
I love serving this butternut squash curry over basmati rice and alongside naan bread. It’s also one of those recipes where leftovers taste even BETTER as the flavors have had a chance to develop and deepen.
Want a yummy meal that you can feel good about after eating it? Lucky for you, you came to the right place 🙂 This curry includes plant-based ingredients, a deep and earthy flavor from sweet spices, and a hint of brightness with fresh herbs and fresh lime juice.
You might have a hard time believing this butternut squash curry is healthy with how flavorful and indulgently creamy it is!
How to make butternut squash curry
- Prep veggies: shallot, garlic, ginger, and butternut squash all need prepped. This is easily the most time-consuming part, but once it’s done, the remaining prep is exceptionally simple.
- See how to peel and cut a butternut squash here.
- Bloom spices: I always recommend frying spices in oil (called blooming) whenever possible. Why? It releases more flavor in the spices and also distributes the spices more efficiently in the curry since they will mix better after blending with the oil.
- Add liquids: Add in the Pacific Foods Organic and Vegan Creamy Butternut Squash Soup, crushed tomatoes, and coconut milk. From here, it’s just about simmering to get the squash tender, reduce the liquid, and intensify flavors.
- Serve: Serve over a grain of your choice (or plain), and garnish with crushed peanuts, diced cilantro, and plenty of fresh lime juice!
Butternut Squash Soup
This soup adds an additional layer of butternut squash flavor. It also contributes to the creaminess and overall flavor of this butternut squash curry.
I prefer using Pacific Foods’ Organic Vegan Creamy Soups because they’re made with real, organic veggies, herbs, and plant-based beverages instead of cream. They’re organic, vegetarian, vegan, dairy-free, and gluten-free. This curry is made exceptionally nutritious with this soup addition!
This nourishing pantry staple is delicious on its own, but also so good incorporated as an ingredient into this wholesome plant-based butternut squash curry.
Using leftovers
This recipe doesn’t use the entire container of butternut squash soup, so you’ll have a bit leftover for the next day. This soup is delicious to eat as-is, or incorporate into other recipes. It’s a great compliment to recipes that can take the flavor and creaminess up to the next level.
Cooking Tips
- High quality ingredients: Using ripe, quality ingredients will make a big difference in this butternut squash curry. I recommend using an organic butternut squash which will typically taste sweeter and is very moist. The other two vital ingredients in this recipe are a good brand of full-fat coconut milk and high quality fire roasted tomatoes.
- Taste and adjust: As with most recipes, taste and adjust the seasonings to your personal preference. Remember you can always add more, but you can’t remove seasoning. If you’re sensitive to spice I’d recommend using less curry paste and powder. Remember: the seasonings do intensify as the curry cooks.
- Don’t skip the toppings: they add a lot of flavor and texture to this butternut squash curry. If you only do one topping, I recommend fresh lime juice. The lime brings everything together and gives this curry a burst of freshness. Chopped cilantro also adds a nice flavor and freshness. Chopped peanuts are a great texture add.
Get creative
- Want more spice? Add up to a teaspoon of sweet paprika and 1/4 to 1/2 teaspoon of ground cayenne pepper. You can also add some red pepper flakes which will add some heat to this butternut squash curry.
- Other ideas: stir in a few tablespoons of peanut butter, use kale instead of spinach (you’ll need to cook it a bit longer to get it to wilt down), use crushed pistachios or cashews instead of peanuts.
More plant based meals:
- Sweet Potato Burrito Bowls
- Chickpea Salad
- Roasted Butternut Squash Couscous Bowls
- Pesto Vegetable Bowls
- Healthy Tacos
A creamy coconutty butternut squash curry that is perfect for a healthy weeknight dinner or weekly meal prep. This curry is simple to make and naturally vegan and dairy free.
- 1 large shallot, diced (~1/3 cup)
- 3 cloves minced garlic (~1 and 1/2 teaspoons)
- 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
- 1 butternut squash, diced (~4 and 1/2 cups)
- 2 tablespoons coconut oil
- 3 tablespoons red curry paste Note 1
- 1 and 1/2 teaspoons yellow curry powder
- 1/4 teaspoon ground coriander
- 3/4 cup Pacific Foods' Organic Creamy Butternut Squash Soup
- 1 can (15 ounces) full-fat coconut milk
- 1 can (14.5 ounces) good quality fire-roasted diced (or crushed) tomatoes
- 1 teaspoon fine sea salt
- 1-2 teaspoons white sugar, optional
- 3 cups fresh baby spinach
- Serve with: cooked basmati rice, crushed cashews/peanuts/pistachios, chopped cilantro, lime wedges
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Start by prepping ingredients: dice the shallot, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Peel and then dice the butternut squash to get about 4 and 1/2 cups. Set aside.
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Heat the coconut oil in a large deep skillet over medium-high heat. Add the shallots and saute them for 2-3 minutes or until they are beginning to get golden. Add the butternut squash, garlic, and ginger. Stir to coat everything with the oil.
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Add the red curry paste, yellow curry powder, and coriander. Stir until all the butternut squash is well coated. Continue to cook the spices and veggies for 3-5 minutes or until everything is fragrant. Pour in the butternut squash soup, coconut milk, and entire can of tomatoes. Stir and add in the salt. Bring the sauce to a simmer and then lower the heat and cover with a lid. Allow the squash to cook all the way through, about 18-25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it's ready). Remove the lid and continue to simmer for a few minutes to thicken the sauce. Depending on the tomatoes you used, you may need to add 1-2 teaspoons white sugar. Taste and add as needed. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt.
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Serve curry over cooked basmati rice. Squeeze fresh lime over each bowl (a must have addition IMO) and if desired top with finely chopped nuts and cilantro.
Note 1: if vegan, make sure your red curry paste is vegan; Thai Kitchen is vegan. If worried about spice, start with 2 tablespoons.
Nutrition Facts do not include rice or optional toppings
Harini says
May 2, 2019 at 12:46 amJust love the look of this curry. Reminds me of spicy and flavorful Indian pumpkin curry eaten with rice, looks so good!
chelseamessyapron says
May 7, 2019 at 2:01 pmThanks so much! It’s seriously sooo flavorful and fun! Thanks for your comment! 🙂
Ellie says
June 3, 2019 at 2:12 pmHi! Can I substitute Thai Kitchen Lite Coconut Milk instead of the full fat coconut milk?
chelseamessyapron says
June 3, 2019 at 2:53 pmYou can, but it won’t be near as creamy/flavorful. Lower calories though 🙂
Kim says
October 15, 2019 at 4:45 pmThis is a great recipe! I am a terrible cook, but I just followed the instructions and the curry turned out fantastic. Thank you Chelsea! I look forward to trying more of your recipes. 🙂
Chelsea Lords says
October 16, 2019 at 3:49 pmOh that makes my day to hear!! So happy it was a hit! Thanks Kim 🙂