Name: Red Curry Coconut Squash Soup
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Ingredients: 1 medium butternut squash; 2 tablespoons butter, or more as needed; 1 tablespoon coconut oil; 0.5 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®); 0.5 cup skim milk

Red Curry Coconut Squash Soup

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Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
70 minutes

Elevate butternut squash soup with red curry paste, coconut milk, and ginger for a cozy, flavorful fall meal.

Ingredients:

1 medium butternut squash
2 tablespoons butter, or more as needed
1 tablespoon coconut oil
0.5 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®)
0.5 cup skim milk

Instructions:

Begin by gracefully peeling the butternut squash. Slice it in half lengthwise and gently remove the seeds. Next, artfully cube the flesh into bite-sized pieces.
In a soup pot over medium-high heat, combine 2 tablespoons of butter and coconut oil until melted. Sauté onion until translucent, around 3 minutes. Stir in squash, red peppers, red curry paste, ginger, and garlic. Cook for 5 to 7 minutes. Adjust with more butter if needed to prevent burning.
Combine the coconut milk and skim milk in a pot and bring to a boil. Reduce heat and simmer the soup, stirring occasionally, until the squash is soft, approximately 25 minutes.
Transfer one-third of the soup into a blender, secure the lid with a potholder, pulse a few times, and then blend until smooth. Pour the mixture into a large bowl. Repeat two more times.

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