Butternut Squash Coconut Curry Soup
This recipe makes a large pot of soup, great for entertaining. You can cut the recipe in half to make less. Leftovers are great for lunch. Red Curry Paste is very spicy!!! Add the paste gradually to suit your taste. Some like it hot, I start with 1 Tbs. and add some Agave Nectar to balance the flavors. You can garnish with chopped chives and plain yogurt if desired, but it's great without. Recipe adapted from The Pie Ranch in Pescadero, California.
Total Steps
7
Ingredients
11
Tools Needed
4
Ingredients
- 2 tablespoons olive oil
- 1 white onion, quartered
- 4 cloves garlic, peeled
- 1 medium butternut squash, peeled, cleaned & diced
- 2 quarts stock (vegetable or chicken)
- 1 can organic coconut milk (not light)
- 1/4-1 tablespoons red curry paste
- salt
- agave nectar
- chives(optional)
- plain yogurt(optional)
Instructions
Step 1
Sweat onion and garlic in olive oil, stirring until tender. Do not brown.
Step 2
Stir in butternut squash and stock, then bring the mixture to a boil.
Step 3
Stir in coconut milk and red curry paste.
Step 4
Reduce heat and simmer until the squash is cooked through.
Step 5
Blend the soup until smooth.
Step 6
Strain the puree for a finer consistency, if desired.
Step 7
Taste the soup and add salt and agave nectar as needed to balance the flavors.