Red Curry Coconut Squash Soup

Name: Red Curry Coconut Squash Soup
Total time: 40 min
Yield: 6 인분
Ingredients: 🎃 1 medium butternut squash; 🧈 2 tablespoons butter; 🥥 1 tablespoon coconut oil; 🧅 1/2 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; 🥛 1/2 cup skim milk

비용 $12, 절약하다 $8

출처: Recommended by CookPal

40 분
6 인분
$12

Red Curry Coconut Squash Soup

비용 $12, 절약하다 $8

출처: Recommended by CookPal

40 분
6 인분
$12

재료

Main Ingredients
- 🎃 1 medium butternut squash
- 🧈 2 tablespoons butter
- 🥥 1 tablespoon coconut oil
- 🧅 1/2 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
- 🥛 1/2 cup skim milk

단계

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

Melt 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 fully blending. Pour into a large bowl. Repeat twice more.

영양 성분

1인분당

🔥

303

칼로리

7
단백질
31
탄수화물
23
지방

💡 For garnish, use toasted butternut squash seeds for an extra crunch and flavor boost.If you prefer a spicier soup, add more red curry paste gradually to taste.For a vegan option, replace butter with additional coconut oil.Make the soup ahead of time and store it in the fridge—it tastes even better the next day!