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Red Curry Coconut Squash Soup

Rated as 4.33 out of 5 Stars
4

"This curried squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I really wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!"
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Ingredients

1 h 10 m servings 303
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 303 calories; 23.3 31.2 6.5 11 259 Full nutrition

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Reviews

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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...

I feel confident giving this 5 stars it is cooking now and smells delish! I have tasted it,(tastes even better than it smells) but it has not gone in the blender yet. Excited to serve this!!