Ok so when fall comes, I always buy way too much squash. I get overly excited and I make soup for two weeks straight!!

Karl and I had a red curry craving this week and as you know, I had some squash to use so…I made some soup!!! It was actually quite good too! The creaminess of it was amazing…I love creamy soup!

red curry squash soupSo next time you get a thai craving and you have some squash to use, you know what to make 😉

Recipe by me 🙂


Course: Lunch    Yield: 6 servings    Prep Time: 10 mins    Cook Time: 45 mins  


Ingredients

  • 1 medium squash, peeled and cut into 3/4 inch cubes
  • 2 roasted red peppers, cut into cubes
  • 1 medium onion, chopped
  • 3 garlic cloves,minced
  • 2 396ml cans of coconut milk
  • 2 Tablespoon of red curry paste
  • 1 Tablespoon of freshly grated ginger
  • 3 Tablespoon of butter
  • 4 Tablespoon of fresh cilantro

Instructions

  1. Start by cutting your vegetables.
  2. In a big saucepan, melt your butter. Add in the onions. Cook for 3 minutes on medium high. Add in your garlic,ginger,roasted peppers, red curry paste and squash. Cook for another 3 minutes on medium. If the pan is dry, add a bit more butter to make sure the veggies do not burn. Add your coconut milk and bring it to a boil. Let the soup simmer for about 25 minutes on medium low and stir frequently.
  3. Once the squash is fully cooked and soft, turn off the heat and stir in the cilantro. Transfer your soup to a blender and puree.
  4. Enjoy!

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