Red Curry Butternut Squash Soup

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  • 2 tablespoons avocado oil or olive oil
  • 1 bag Taylors Farm Mandarin Orange Stir Fry Kit
  • 1/2 of a large red onion chopped
  • 1 1/2 cups cubed steamed butternut squash
  • 1 red pepper chopped
  • 2 cloves of minced garlic
  • 1 can of bamboo shoots rinsed and drained
  • 1/4 teaspoon of freshly grated ginger
  • 2 1/2 tablespoons of red curry paste
  • 3-4 tablespoons of maple syrup
  • 1-2 tablespoons of coconut aminos
  • 3 tablespoons of butternut squash puree
  • Sprinkle of cayenne powder
  • dash of red pepper flakes
  • 2 cups of veggie broth ( I used homemade veggie broth)
  • 1 can of full-fat coconut milk
  • 1 bundle of soba noodles
  • salt + pepper to taste


  • fresh basil/micro basil
  • cilantro
  • microgreens
  • radish
  • carrots
  • kimchi


1. Heat the oil up in a wok or a large saucepan. Add the Taylors Farm Mandarin Orange Stir Fry Kit + sauce that’s included in the package, chopped onion, red pepper, cubed butternut squash, minced garlic, onion, and bamboo shoots. Sautee for 2-3 minutes. While you’re sauteeing the veggies cook the soba noodles according to the directions on the package. Add the red curry paste, maple syrup, coconut aminos, and butternut squash puree and sautee for another 2 minutes. Add the spices and sautee for another minute. Then add the veggie broth, coconut milk, and soba noodles. Adjust the spices to fit your desired taste and enjoy!

Recipe by  Bear Necessities