Curried Squash and Coconut Soup recipe



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Curried Squash and Coconut Soup recipe

how to make Curried Squash and Coconut Soup

Course Soup
Cuisine American, Korean food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 154 kcal
Author Curried Squash and Coconut Soup

Ingredients

  • 1 large sweet winter squash (acorn, butternut, delicata, kabocha, etc.), peeled and cut into smallish chunks
  • 3 cans coconut milk
  • 1 T. curry paste (red, green, or yellow - optional, but sure tastes good!)
  • Salt
  • Fresh Thai basil leaves as a garnish (optional)

Instructions

  1. Simmer squash in 3 inches of boiling water until soft. Drain. Puree all or half of it (Iprefer half) in a blender. Return all squash to pan with coconut milk and curry paste. Heat slowly and thoroughly. Add salt to taste. Serve warm.

Recipe Notes

Note: 1) The curry paste makes it spicy, and your kids may not be on board.

Difficulty: Easy, Prep Time: 10 min, Cook Time: 20 min, Serves: 4

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Article Categories:
Soups

Comments

  • Curried Squash and Coconut Soup recipe

    foodydad 28 October 2017 18:53 Reply

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