Red Curry Coconut Squash Soup
This red curry coconut 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 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!
This red curry coconut 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 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!
Ingredients
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1 medium butternut squash
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2 tablespoons butter, or more as needed
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1 tablespoon coconut oil
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½ onion, chopped
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2 roasted red peppers, drained and sliced
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2 tablespoons red curry paste
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1 tablespoon freshly grated ginger
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3 cloves garlic, minced
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1 (14 ounce) can coconut milk (such as Thai Kitchen)
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½ cup skim milk
Method
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Peel butternut squash; cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
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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.
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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.
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Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before blending. Pour into a large bowl. Repeat twice more.
