Coconut-Red Curry Squash Soup Recipe

Name: Coconut-Red Curry Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 1/2 cups chopped onion; 1 1/2 tablespoons minced peeled fresh ginger; 1 1/2 tablespoons minced garlic; 1 tablespoon red curry paste; 8 cups chopped peeled butternut squash; 3 cups unsalted chicken stock; 1 cup chopped peeled baking potato; 2 teaspoons brown sugar; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons fresh lime juice; 1 (13.5-ounce) can light coconut milk; 2 tablespoons coarsely chopped fresh cilantro

Servings: persons

1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups chopped onion
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
1 tablespoon red curry paste
8 cups chopped peeled butternut squash
3 cups unsalted chicken stock
1 cup chopped peeled baking potato
2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 (13.5-ounce) can light coconut milk
2 tablespoons coarsely chopped fresh cilantro

1
Heat oil and butter in a small skillet over medium heat. Add onion, ginger, garlic, and curry paste; cook 8 minutes or until onion is softened, stirring occasionally. Combine onion mixture, squash, and next 5 ingredients (through pepper) in a 6-quart electric slow cooker. Cover and cook on LOW for 6 to 8 hours or until squash is tender.
2
Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in juice and coconut milk. Sprinkle with cilantro.

3734

kcal

Calories

382

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 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 tablespoon butter, 1 1/2 cups chopped onion, 1 1/2 tablespoons minced peeled fresh ginger, and more.

Yes, Coconut-Red Curry Squash Soup 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 Squash Soup

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