Red Curry Coconut Squash Soup recipe
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Ingredients
- 1 medium butternut squash 2 tablespoons butter, or more as needed 1 tablespoon coconut oil ½ 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®) ½ cup skim milk
Nutrition Info
- 302.7 caloriescarbohydrate: 31.2 gcholesterol: 10.6 mgfat: 23.3 gfiber: 5.3 gprotein: 6.5 gsaturatedFat: 17 gservingSize: -sodium: 258.6 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Red Curry Coconut Squash Soup
Directions
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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.