Spice Up Your Soup Game with Red Curry Coconut Squash Soup Recipe

This flavorful and comforting red curry coconut squash soup is the perfect dish for chilly evenings. The combination of spicy red curry paste, creamy coconut milk, and sweet roasted squash creates a delightful blend of flavors that will warm you from the inside out.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Directions

1. Preheat oven to 400°F. Toss diced squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
2. In a large pot, sauté onion, garlic, and ginger until fragrant. Add red curry paste and cook for another minute.
3. Add roasted squash, coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a simmer and cook for 15 minutes.
4. Blend soup until smooth using an immersion blender or regular blender. Season with salt and pepper.
5. Serve hot with a sprinkle of fresh cilantro and a squeeze of lime juice.
6. Enjoy your red curry coconut squash soup!

Interesting Facts