Red Curry White Bean and Butternut Squash Soup

I have made it a habit to always have a jar of homemade Thai red curry paste on hand. Made with fresh galangal, chilies, lemongrass, and lime, it's such a versatile and flavorful seasoning that it makes it one of the easiest ways to put together an easy and delicious meal without much trouble being given to the thought of seasoning. Just like that, with cravings for white beans, squash, and Thai flavors, I put together this colorful, nourishing and delicious white bean soup with butternut squash with mushrooms and cilantro. Perfect for a warming bowl on a cold winter day.

In other words, having red curry paste on hand is the one of the simplest ways to create an aromatic and flavorful soup or curry. And once the jar is empty, it's so easy to make another jar and store it in the refrigerator for the next time I want an easy idea for dinner.

Red Curry White Bean and Butternut Squash Soup

Recipe by Lisa Turner
Cuisine: Thai
Published on Febuary 10, 2025

Simple and comforting white bean and squash soup in a fragrant broth spiced with red curry paste

Preparation: 25 minutes
Cooking time: 40 to 45 minutes

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Ingredients:

2 tablespoons olive or coconut oil
1 medium onion, chopped
3 tablespoons red curry paste, or to taste
2 lemongrass stalks, chopped into 2-inch pieces
1-inch fresh galangal or ginger, grated or minced
1 clove garlic, crushed or minced
1 3/4 cups (1 14 oz or 400 mL) can) coconut milk
3 1/2 cups water or vegetable stock
1 small butternut squash, seeded and cubed
8 oz (225 g) shiitake mushrooms, sliced
2 jalapeños, seeded and finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
3 cups cooked cannellini (white kidney) beans (1 cup dried or 2 14 oz cans)
juice from 1 lime (2 tablespoons)
1 1/2 teaspoons sea salt, or to taste
fresh ground black pepper
handful of fresh cilantro, trimmed and finely chopped, for garnish
1 cup chopped dry roasted peanuts for garnish (optional)

Instructions:

Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and cook for 6 minutes or until the onion turns translucent. Toss in the red curry paste, lemongrass, galangal or ginger, and garlic, stir once, the pour in the coconut milk and water or vegetable stock. Bring to a boil, reduce the heat to medium again, and simmer for 5 minutes.
Add the squash and cook for 10 minutes.
Add the mushrooms, jalapeños, turmeric, coriander, and cooked beans. Cook for 15 to 20 minutes until the squash is cooked.
Stir in the lime juice and season with salt and pepper.
Serve hot in bowls and top each serving with chopped cilantro and chopped peanuts if desired.

Makes 8 to 10 servings