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
- 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
Directions
Step 1
Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
Step 2
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.
Step 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.
Step 4
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.
Cook’s Note:
To prepare the squash seeds, give them a good rinse. Place in a small pot with just enough salted water to cover. Boil for about 5 minutes. Remove from heat, drain, and pat dry. Toss in a small splash of olive oil and sea salt, then roast at approximately 325 degrees F (160 degrees C) for 10 minutes or until they have a nice crunch.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 303 | |
% Daily Value * | |
Total Fat23g | 30% |
Saturated Fat17g | 85% |
Cholesterol11mg | 4% |
Sodium259mg | 11% |
Total Carbohydrate31g | 11% |
Dietary Fiber5g | 19% |
Total Sugars7g | |
Protein7g | |
Vitamin C62mg | 312% |
Calcium147mg | 11% |
Iron4mg | 21% |
Potassium933mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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