Thai Red Curry Butternut Squash Soup with Cabbage and Fennel Citrus Slaw

Photo by Michael Piazza / Styled by Catrine Kelty

Butternut squash is often paired with cinnamon and nutmeg, but this recipe leans into the warm spice of red curry. Paired with a bright citrus slaw, it’s a bowl of sweet, savory comfort perfect for those first chilly nights.

Servs 6–8

FOR THE CABBAGE AND FENNEL CITRUS SLAW:
½ head green or purple cabbage, thinly sliced
1 bulb fennel, thinly sliced (including fronds)
zest and juice of 2 limes
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons fish sauce (or soy sauce)
2 tablespoons Thai basil, minced
2 tablespoons cilantro, minced
1 tablespoon mint, minced
1 tablespoon serrano pepper, minced (optional)

FOR THE SOUP:
2–3 small to medium butternut squash, peeled and halved
water
2 tablespoons olive oil
3 shallots, sliced
1 1-inch piece ginger, peeled and minced
3 tablespoons red curry paste
16 ounces coconut milk (optional)

FOR THE SLAW: Whisk together lime zest, juice, vinegar, honey and fish sauce until honey dissolves. Stir in herbs and pepper. Add cabbage and fennel, then massage dressing into vegetables with your hands until slightly softened. Set aside.

FOR THE SOUP: Preheat oven to 425°F. Cut squash in half lengthwise and scoop out seeds. Place cutside down on a baking sheet with a bit of water. Roast until skin begins to brown and flesh is soft, about 25 minutes.

In a large saucepan, heat oil over medium heat. Sauté shallots and ginger until fragrant and lightly browned. Stir in curry paste and cook 1 minute more.

Scoop roasted squash into the pan, add coconut milk (or 2 cups water) to reach desired consistency and blend using an immersion blender.

Season with salt and pepper to taste and serve warm, topped with citrus slaw.

This recipe appeared in the Fall 2025 issue as part of a larger story, Harvest Season: Cooking From Abundance.