Red Curry Coconut Squash Soup

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!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 303 Calories

Ingredients

• ½ cup skim milk
• 3 cloves garlic, minced
• ½ onion, chopped
• 2 tablespoons butter, or more as needed
• 2 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 1 medium butternut squash
• 1 tablespoon coconut oil
• 2 roasted red peppers, drained and sliced
• 1 (14 ounce) can coconut milk (such as Thai Kitchen®)

Recipe Instructions

Step 1

Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.

Step 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.

Step 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.

Step 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.