Print: Red Curry Coconut Squash Soup

This red curry coconut squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!

Prep

26 min

Cook

76 min

Servings

Difficulty

Hard

Ingredients

1 medium butternut squash
2 tablespoons butter , or more as needed
1 tablespoon coconut oil
½ onion , chopped
2 roasteds red peppers , drained and sliced
2 tablespoons red curry paste
1 tablespoon freshly grated ginger
3 cloves garlic , minced
1 , 14 ounce
0.5 cups skim milk

Instructions

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

Nutrition per serving

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