Red Curry Coconut Squash Soup

Prep Time:
30 mins

Cook Time:
40 mins

Total Time:
1 hr 10 mins

Servings:
6

Ingredients

Directions

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; 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.

Stir in coconut milk and skim milk; bring to a boil. Reduce heat; simmer soup, stirring often, until squash is soft, about 25 minutes.

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.

Cook’s Note

To prepare squash seeds, give them a good rinse. Place them in a small pot with just enough salted water to cover; boil for about 5 minutes. Drain and pat dry; transfer seeds to a baking sheet. Toss seeds with a small splash of olive oil; season with sea salt. Roast in a preheated oven at 325 degrees F (160 degrees C) until they have a nice crunch, about 10 minutes.

Nutrition Facts (per serving)