Red curry and butternut squash soup

    1 hour 10 min

    A Thai-inspired butternut squash soup seasoned with red curry paste, coconut milk and fresh ginger - guaranteed to please on a chilly day.

    3 people made this

    Serves: 6 

    • 1 medium butternut squash
    • 2 tablespoons butter, or more as needed
    • 1 tablespoon coconut oil
    • 1/2 onion, chopped
    • 2 roasted red peppers from a jar, drained and sliced
    • 2 tablespoons red curry paste
    • 1 tablespoon freshly grated ginger
    • 3 cloves garlic, minced
    • 1 (400g) tin coconut milk
    • 120ml skimmed milk

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
    2. Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until softened, 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 skimmed milk into the pot; bring to the 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; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.

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