Coconut Red Curry Squash Soup
This savory soup packs a lot of flavour with a simple but impactful ingredient combination. The star of this dish, the butternut squash, is not only beautiful in colour and flavour, but also packs a (nutritional) punch with vitamins, minerals, fiber, and antioxidants.
Total time
70 min
Servings
5 servings
Difficulty
Simple
Ingredients
- 2 Tablespoons (30ml) extra virgin olive oil
- 2 Tablespoons (15g) fresh ginger root, sliced with skin on
- 3 medium garlic cloves, crushed
- ½ stalk (10g) lemon grass
- 2 Tablespoons red curry paste
- 4 cups (515g) butternut squash, 1 medium, diced, skin on
Method
Preheat oven to 200° C.
Toss together the olive oil, ginger, garlic, lemongrass, curry paste, squash, lime, salt (optional), and pepper and place on a sheet tray. Roast in preheated oven for 45 minutes to one hour. Remove from the oven and cool slightly. Place stock, cream of coconut, and roasted mixture into the Vitamix container in the order listed and secure the lid. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.