Spicy Butternut Squash Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.

	this recipe	typical
liquid	70%	70%
dairy	35%	11%
fat	7%	2%
aromatics	14%	11%
salt	0%	0%
acid	1%	0%
sweetener	1%	0%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons extra virgin olive oil
1134 g	4 cups 1/2-inch cubed butternut squash (about 1, 2 1/2 pound butternut squash or 32 ounces pre-cubed)
150 g	1 medium yellow onion (chopped)
47 g	3 tablespoons Thai red curry paste ((I used Thai Kitchen brand))
2 g	1 teaspoon ground ginger
2 g	1/4 teaspoon kosher salt
0 g	1/8 teaspoon cayenne pepper (use more for a spicier soup)
8 g	1 tablespoon minced garlic (about 3 cloves)
397 g	1 (14-ounce) can reduced sodium vegetable broth
397 g	1 (14-ounce) can light coconut milk
48 g	3 tablespoons creamy peanut butter or cashew butter (swap for sun butter or omit if there is an allergy)
15 g	1 tablespoon rice vinegar
6 g	1/2 tablespoon coconut sugar (or light brown sugar or honey)
	For serving: chopped fresh cilantro (or toasted pepitas)

Method: 7 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I don’t usually get excited about squash soups, but I love this recipe. I’m currently making it for the second time in three days, and I’ve already shared the recipe with friends. The spice and peanut butter add complexity and keep the soup from being cloyingl” — a cook, 5.0★

“Best butternut soup recipe I have made (and I tried three other recipes first). The first time I made it his recipe, I added quite a bit of extra cayenne because it didn’t seem spicy enough initially. It seemed to get spicier and spicier over time until it wa” — a cook, 5.0★