-
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
Red Curry Coconut Squash Soup
This red curry coconut 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 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!
Nutrition Information
296
Calories
19g
Carbohydrates
12g
Protein
272mg
Potassium
10g
Fiber
9g
Sugar
You May Also Like
Sopa de Fideos Chicken Noodle Soup with Sofrito
Sofrito is a flavor base made by sautéing onions and garlic in oil. In Latin America, each region h...
Roasted Carrot and Cauliflower Curried Soup
This restaurant-quality carrot cauliflower soup is hearty and very tasty! I didn't have onions at ho...