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!
Ingredients
- medium butternut squash: 1 piece
- butter: 2 Tbsp (or more if needed)
- coconut oil: 1 Tbsp
- onion: 0.5 piece (chopped)
- roasted red peppers, drained and: 2 piece (sliced)
- red curry paste: 2 Tbsp
- freshly grated ginger: 1 Tbsp
- garlic: 3 clove (minced)
- coconut milk (such as Thai Kitchen®): 1 can (14 ounce can)
- skim milk: 0.5 cup
Metric Conversion
Stages of cooking
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Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
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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.
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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.
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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.
