env: dev (uid: )
CookPal AI
Red Curry Coconut Squash Soup

Red Curry Coconut Squash Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $12

INGREDIENTS

  • 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

STEPS

1

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

2

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.

3

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.

4

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.

NUTRIENTS

Per 1 serving

🔥

303

Calories

  • 7
    Protein
  • 31
    Carbs
  • 23
    Fats

💡 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!