Red Curry Coconut Squash Soup

Name: Red Curry Coconut Squash Soup
Total time: 70
Yield: 6
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

Recipe by danakillingthyme from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

•

1 medium butternut squash
•

2 tablespoons butter, or more as needed
•

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®)
•

½ cup skim milk

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 leaving on to blend. Pour into a large bowl. Repeat twice more.