Red Curry Coconut Squash Soup
Description
Butternut squash soup gets a makeover with this red curry coconut squash soup recipe featuring fresh ginger, guaranteed to please on a chilly fall day.
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®)
•
1/2 cup skim milk
Directions
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; cook until translucent, about 3 minutes. Stir in squash, roasted peppers, curry paste, ginger, and garlic; cook for 5 to 7 minutes. Add more butter to the pot if it seems dry to avoid burning squash or onion.
3
Stir in coconut milk and skim milk; bring to a boil. Reduce heat; simmer soup, stirring often, until squash is soft, about 25 minutes.
4
Pour ⅓ 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 with remaining soup.