Thai Red Curry Coconut Butternut Squash Soup

Follow our step-by-step guide on how to make Thai Red Curry Coconut Butternut Squash Soup.

1. Step 1

   Begin by peeling the butternut squash, then slice it in half lengthwise and scoop out the seeds.

2. Step 2

   Cut the flesh into bite-sized cubes.

3. Step 3

   In a soup pot, melt a combination of butter and coconut oil over medium-high heat.

4. Step 4

   Toss in the chopped onion and sauté until it turns translucent, which should take about three minutes.

5. Step 5

   Next, add the butternut squash cubes, sliced roasted red peppers, red curry paste, freshly grated ginger, and minced garlic.

6. Step 6

   Stir everything together and let it cook for five to seven minutes, adding more butter if the mixture begins to dry out to avoid burning.

7. Step 7

   Pour in the creamy coconut milk and skim milk, bringing the concoction to a lively boil.

8. Step 8

   Once boiling, lower the heat and allow the soup to simmer, stirring frequently, until the squash is tender, which will take around 25 minutes.

9. Step 9

   Carefully ladle one-third of the soup into a blender.

10. Step 10

    Cover the lid with a potholder for safety, pulse a few times, then blend until silky smooth.

11. Step 11

    Transfer the blended soup to a large bowl and repeat this blending process with the remaining soup.

12. Step 12

    Enjoy the rich, comforting flavors of your homemade butternut squash soup!.