Recipe of Vietnamese Coconut Curry Chicken Soup

Red Curry Coconut Squash Soup

Season chicken with salt and pepper, to taste.

Recipe Summary Red Curry Coconut Squash Soup

This curried squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I really wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!

Ingredients | Vietnamese Coconut Curry Chicken Soup

1 medium butternut squash

2 tablespoons butter, or more as needed

1 tablespoon coconut oil

½ onion, chopped

2 roasted red peppers, drained and sliced

2 tablespoons red curry paste

1 tablespoon freshly grated ginger

3 cloves garlic, minced

1 (14 ounce) can coconut milk (such as Thai Kitchen®)

½ cup skim milk

Directions

Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.

Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.

Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.

Pour 1/3 of the 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.

To prepare the squash seeds, give them a good rinse. Place in a small pot with just enough salted water to cover. Boil for about 5 minutes. Remove from heat, drain, and pat dry. Toss in a small splash of olive oil and sea salt, then roast at approximately 325 degrees F (160 degrees C) for 10 minutes or until they have a nice crunch.

Info | Vietnamese Coconut Curry Chicken Soup

prep: 30 mins cook: 40 mins total: 1 hr 10 mins Servings: 6 Yield: 6 servings

TAG : Red Curry Coconut Squash Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,