Red Curry Coconut Squash Soup Recipe

Name: Red Curry Coconut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash; 2 tablespoons butter, or more as needed; 1 tablespoon coconut oil; 1/2 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(R)); 1/2 cup skim milk

Servings: persons

1 medium butternut squash
2 tablespoons butter, or more as needed
1 tablespoon coconut oil
1/2 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(R))
1/2 cup skim milk

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.

279

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 10 ingredients. The key ingredients include: 1 medium butternut squash, 2 tablespoons butter, or more as needed, 1 tablespoon coconut oil, 1/2 onion, chopped, and more.

Yes, Red Curry Coconut 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.

Red Curry Coconut Squash Soup

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