Coconut Curry Butternut Squash Soup

coconut curry butternut squash soup
coconut curry butternut squash soup

Coconut Curry Butternut Squash Soup

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • Pinch of salt and black pepper
  • 3 cloves garlic minced
  • 2 tbsp red curry paste
  • 2 lb butternut squash peeled, seeded and cubed
  • 1 can light coconut milk
  • 4 cups low sodium vegetable broth

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, salt and pepper and cook for 7-10 minutes.
  • Add the garlic and stir in the curry paste. Cook for an additional 5 minutes.
  • Add the butternut squash, coconut milk and vegetable broth. Cover and simmer until the squash is very soft, 40-60 minutes, stirring occasionally.
  • Remove from heat, let cool slightly, and pour soup into a high speed blender (work in small batches). Puree until smooth and adjust seasoning as needed.

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