Red Curry Coconut Squash Soup recipe

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Ingredients

1 medium butternut squash
2 tablespoons butter, or more as needed
1 tablespoon coconut oil
½ onion, chopped
2 roasted red peppers, drained and sliced
2 tablespoons red curry paste
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1 (14 ounce) can coconut milk (such as Thai Kitchen®)
½ cup skim milk

Nutrition Info

302.7 calories
carbohydrate: 31.2 g
cholesterol: 10.6 mg
fat: 23.3 g
fiber: 5.3 g
protein: 6.5 g
saturatedFat: 17 g
servingSize: -
sodium: 258.6 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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 leaving on to blend. Pour into a large bowl. Repeat twice more.

Recipe Yield

6 servings

Recipe Note

This curried 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 really 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!

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