Red Curry Coconut Squash Soup
Ingredients1 h 10 m servings 303
- Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
- 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.
- 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.
- 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.
- Cook's Note:
- To prepare the squash seeds, give them a good rinse. Place in a small pot with just enough salted water to cover. Boil for about 5 minutes. Remove from heat, drain, and pat dry. Toss in a small splash of olive oil and sea salt, then roast at approximately 325 degrees F (160 degrees C) for 10 minutes or until they have a nice crunch.
Per Serving: 303 calories; 23.3 31.2 6.5 11 259 Full nutrition
ReviewsRead all reviews 4
This was a nice flavor, but a little too thick of a consistency for me to want to eat it as a soup. I realize the size of my squash may have been a factor, but it was medium sized for the option...
Excellent flavor. I added 1\2 cup chicken broth to thin the soup out a little. Will only use one tablespoon of red curry paste the next time I make this so my daughter will be able to eat it as ...
First off, I deplore! measurements like, "1 squash" or 1/2 onion. WHAT SIZE? Is it so hard to be specific as in cups, teaspoons, etc? AARGH! In any event, I made a half recipe, as is my stan...