Coconut Red Curry Squash Soup
This savory soup packs a lot of flavor with a simple but impactful ingredient combination.
Ingredients
- 2 Tablespoons (30 ml) extra virgin olive oil
- 2 Tablespoons (15 g) fresh ginger root, sliced with skin on
- 3 medium garlic cloves, crushed
- ½ stalk (10 g) lemon grass
- 2 Tablespoons red curry paste
- 4 cups (515 g) butternut squash, 1 medium, diced, skin on
- ¼ lime, peeled
- 1 teaspoon salt, optional
- ⅛ teaspoon ground black pepper
- 3 cups (750 ml) vegetable stock [or chicken stock]
- ½ cup (120 ml) cream of coconut, optional
Directions
- Preheat oven to 400° F (205° 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.
Chef's Notes
- The star of this dish, the butternut squash, is not only beautiful in color and flavor, but also packs a (nutritional) punch with vitamins, minerals, fiber, and antioxidants.
Ingredients
- 2 Tablespoons (30 ml) extra virgin olive oil
- 2 Tablespoons (15 g) fresh ginger root, sliced with skin on
- 3 medium garlic cloves, crushed
- ½ stalk (10 g) lemon grass
- 2 Tablespoons red curry paste
- 4 cups (515 g) butternut squash, 1 medium, diced, skin on
- ¼ lime, peeled
- 1 teaspoon salt, optional
- ⅛ teaspoon ground black pepper
- 3 cups (750 ml) vegetable stock [or chicken stock]
- ½ cup (120 ml) cream of coconut, optional
Directions
- Preheat oven to 400° F (205° 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.
Chef's Notes
- The star of this dish, the butternut squash, is not only beautiful in color and flavor, but also packs a (nutritional) punch with vitamins, minerals, fiber, and antioxidants.
Ingredients
- 2 Tablespoons (30 ml) extra virgin olive oil
- 2 Tablespoons (15 g) fresh ginger root, sliced with skin on
- 3 medium garlic cloves, crushed
- ½ stalk (10 g) lemon grass
- 2 Tablespoons red curry paste
- 4 cups (515 g) butternut squash, 1 medium, diced, skin on
- ¼ lime, peeled
- 1 teaspoon salt, optional
- ⅛ teaspoon ground black pepper
- 3 cups (750 ml) vegetable stock [or chicken stock]
- ½ cup (120 ml) cream of coconut, optional
Directions
- Preheat oven to 400° F (205° 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 7 minutes 30 seconds.
Chef's Notes
The star of this dish, the butternut squash, is not only beautiful in color and flavor, but also packs a (nutritional) punch with vitamins, minerals, fiber, and antioxidants.
