Red Curry Coconut Squash Soup
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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 blending. Pour into a large bowl. Repeat twice more.
Source
Original recipe: View Original