COCONUT CURRY BUTTERNUT SQUASH SOUP
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A thick, hearty and filling soup that is packed full of intriguing flavors and perfect for those cool Fall evenings.
Ingredients
  • 1 tbsp olive oil
  • 1 medium butternut squash, diced
  • 2 large carrots, peeled and diced
  • 2 medium potatoes, diced
  • ½ onion, diced
  • 2-3 cloves garlic or 1 tsp dried garlic powder
  • 1 tsp kosher salt
  • 3-4 tsp red curry paste
  • 1 can coconut milk
  • 4 cups water
  • 4 chicken bouillon cubes
  • optional toppings:
  • dash of lime juice
  • dash of sriracha sauce
  • ¼ cup shredded coconut
  • milk
Instructions
  1. In a large pot, pour in your olive oil and heat to medium heat. Add squash, carrots, potatoes, onion and garlic. Saute for a 3-5 minutes.
  2. Add salt, curry paste, coconut milk, water and chicken bouillon. Bring to a boil, reduce the heat and then cover and let simmer for 30 minutes or until the vegetables are very tender.
  3. Remove from heat and blend until completely smooth. You may need to add a little extra milk if it is too thick!
  4. In individual bowls add additional toppings, my favorite combo is a dash of lime with coconut flakes and a little extra salt. My husband's favorite is a little lime and sriracha sauce.
Recipe by Messes to Memories at https://www.messestomemories.com/coconut-curry-butternut-squash-soup/