Coconut-Red Curry Soup With Butternut Squash and Lime Recipe

Name: Coconut-Red Curry Soup With Butternut Squash and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash; 4 teaspoons peanut oil; 1 cup onion, minced; 2 garlic cloves, minced; 1 teaspoon gingerroot, sliced; 1 large lime, juice and zest of; ¼ teaspoon turmeric; 1 -2 teaspoon thai red chili paste; 4 cups chicken broth or 4 cups vegetable broth; sea salt, to taste; ¼ cup cilantro leaf, chopped; 2 tablespoons basil leaves, thinly sliced; 12 ounces coconut milk; 1 (10 ounce) box silken tofu or 1 (10 ounce) box soft tofu

Servings: persons

1 small butternut squash
4 teaspoons peanut oil
1 cup onion, minced
2 garlic cloves, minced
1 teaspoon gingerroot, sliced
1 large lime, juice and zest of
¼ teaspoon turmeric
1 -2 teaspoon thai red chili paste
4 cups chicken broth or 4 cups vegetable broth
sea salt, to taste
¼ cup cilantro leaf, chopped
2 tablespoons basil leaves, thinly sliced
12 ounces coconut milk
1 (10 ounce) box silken tofu or 1 (10 ounce) box soft tofu

1
peel squash with a vegetable peeler, halve and scoop out the seeds, then dice into 1/2-inch cubes.
2
you should have 3-4 cups.
3
warm oil in wide soup pot.
4
add onion, squash, garlic, ginger, lime zest, and turmeric.
5
cook over medium-high heat, stirring frequently, for 15 minutes.
6
add chili paste.
7
add 1/2 cup water and scrape pot to dilute paste, then add broth and 1/2 tsp salt.
8
bring to boil, then reduce heat to low, cover pot, and simmer for 20 minutes.
9
meanwhile, dice tofu into small cubes and prepare cilantro and basil.
10
add coconut milk, followed by tofu.
11
simmer until soup is hot again and tofu is heated, about 5 minutes.
12
taste for salt, and add more if desired.
13
add cilantro and basil, and squeeze juice from lime.
14
serve immediately.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small butternut squash, 4 teaspoons peanut oil, 1 cup onion, minced, 2 garlic cloves, minced, and more.

Yes, Coconut-Red Curry Soup With Butternut Squash and Lime falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Red Curry Soup With Butternut Squash and Lime

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