Red Curry Coconut Squash Soup

Ingredients

• 1 medium butternut squash
• 2 tablespoons butter , or more as needed
• 1 tablespoon coconut oil
• 0.5 onion , chopped
• 2 roasteds red peppers , drained and sliced
• 2 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 3 cloves garlic , minced
• 1 can coconut milk , 14 ounce
• 0.5 cups skim milk

Instructions

1. 1

   Peel butternut squash; cut in half lengthwise and scoop out seeds. Cut flesh into cubes.

2. 2

   Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat; add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic; mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out to avoid burning onion or squash.

3. 3

   Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.

4. 4

   Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before blending. Pour into a large bowl. Repeat twice more.