Red Curry Coconut Squash Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Peel butternut squash; cut in half lengthwise and scoop out seeds. Cut flesh into cubes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion; cook until translucent, about 3 minutes. Stir in squash, roasted peppers, curry paste, ginger, and garlic; cook for 5 to 7 minutes. Add more butter to the pot if it seems dry to avoid burning squash or onion.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Stir in coconut milk and skim milk; bring to a boil. Reduce heat; simmer soup, stirring often, until squash is soft, about 25 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pour ⅓ 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 with remaining soup.'}

📊 Nutrition Facts

Per serving (6 servings total)