Frankie’s Butternut Squash Soup

This post may include external or affiliate links. Please see our affiliate disclaimer.

Our friend Frankie celebrated his birthday last February with a potluck meal. When I asked Frankie what he wanted me to bring, he requested butternut squash soup. I believe my response was, “Really? You really want me to bring soup for your birthday party?” He responded with a resolute YES! After that, Frankie’s Butternut Squash Soup became a new favorite Sweet Pea Living creation. It’s spicy, creamy, and absolutely delicious!

You can serve this soup with a variety of toppings and sides. Dip your favorite bread in it or serve it with a collection of fresh herbs and pumpkin seeds (my personal favorite). Either way, you will love this one! When you make this recipe, be sure to tag and use the hashtag #sweetpealiving to share it!

Frankie’s Butternut Squash Soup

Sweet Pea Living
Spicy red curry and sweet butternut squash come together in this delicious soup!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine Indian
Servings 4 servings
Calories 422 kcal


  • 2 tbsp ginger minced
  • 4 cloves garlic minced
  • 1 yellow onion chopped
  • 1 tsp crushed red pepper flakes
  • 6 oz red curry paste*
  • 12 oz coconut milk
  • 2 cups vegetable stock
  • 2.5 lbs butternut squash peeled and cubed
  • 2 tbsp coconut sugar
  • 2 tbsp dried lemon grass
  • 1 lime juiced and zested
  • salt and pepper to taste

Optional Toppings

  • fresh cilantro
  • fresh basil
  • pumpkin seeds toasted
  • radishes sliced
  • sourdough bread


  • In a large pot, heat ginger, garlic, yellow onion, crushed red pepper flakes, and red curry paste over medium heat. Cook and stir until onions are tender, about 3-5 minutes.
  • Add coconut milk, vegetable stock, butternut squash, coconut sugar, and dried lemon grass. Simmer for 15-20 minutes.
  • Pull out large pieces of dried lemon grass.
  • Use an immersion hand blender to break up the butternut squash. **
  • Add lime juice and lime zest. Salt and pepper, to taste.
  • Garnish. Serve hot and enjoy!



* Add less red curry paste if you are sensitive to spicy food.
** I like to blend half of the soup and leave the other half with chunks of butternut squash.


Sodium: 1357mgSugar: 18.5gFiber: 10gCholesterol: 0mgCalories: 422kcalSaturated Fat: 16gFat: 19gProtein: 8.7gCarbohydrates: 61g
Keyword Butternut Squash, Curry, Soup
Tried this recipe?Mention or tag #sweetpealiving on Facebook or Instagram!

Sharing is caring! I would love it if you pinned this recipe.

Let us know your thoughts here!

This site uses Akismet to reduce spam. Learn how your comment data is processed.