Name: Coconut Curry Butternut Squash Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 10 cups or a 3lb butternut squash, peeled and cut into 2-3" cubes; 1 apple, peeled and cut into 1" cubes; 1 tbsp olive oil; 1 tbsp minced garlic; ½ cup chopped red onion; 2 tbsp red curry paste; 32 oz vegetable stock; 1 13.5oz can of coconut milk; 3 tbsp curry powder; 1 pinch red pepper flakes; 2 tsp salt; 1 tsp grated black pepper; 1 squirt Sriracha, to taste, optional; 1 squirt honey, optional

AuthorLindseyDifficultyBeginner

Yields6 Servings

Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

10 cups or a 3lb butternut squash, peeled and cut into 2-3" cubes

1 apple, peeled and cut into 1" cubes

1 tbsp olive oil

1 tbsp minced garlic

½ cup chopped red onion

2 tbsp red curry paste

32 oz vegetable stock

1 13.5oz can of coconut milk

3 tbsp curry powder

1 pinch red pepper flakes

2 tsp salt

1 tsp grated black pepper

1 squirt Sriracha, to taste, optional

1 squirt honey, optional

Prepare produce:
Peel butternut squash, removed guts, and cut into cubes.
Peel and core apple, dice into cubes.
Chop onion and mince garlic. Set aside.

Heat oil in bottom of sauce pot. Add onions and garlic, cook over medium-low heat until onions are soft but garlic is not burned.

Add red curry paste. Cook to combine, about 1-2 minutes.

Add vegetable stock, squash and apple to pot. Increase heat until soup simmering, but not boiling. Cover pot, and cook until squash is easily pierced with a fork, about 35-40 minutes.

Turn heat to low. Blend soup using an immersion blender, or put soup in small batches into a stand blender. Blend until smooth.

Once soup is smooth, stir in coconut milk and spices. Add Sriracha to make soup spicier, or honey to make soup sweeter. Serve warm with bread or crackers. Enjoy!

Ingredients