Coconut Red Curry Squash Soup
This savory soup packs a lot of flavor with a simple but impactful ingredient combination.
Ingredients
- 30 ml (2 Tablespoons) extra virgin olive oil
- 15 g (2 Tablespoons) fresh ginger root, sliced with skin on
- (3 medium) garlic cloves, crushed
- 10 g (½ ) lemon grass [or stalk]
- (2 Tablespoons) red curry paste
- 515 g (4 cups) butternut squash, 1 medium, diced, skin on
- (¼ ) lime, peeled
- (1 teaspoon) salt, optional
- (⅛ teaspoon) ground black pepper
- 750 ml (3 cups) vegetable stock [or chicken stock]
- 120 ml (½ cup) 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.
- Leigh-Anne's Nutrition 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
- Tablespoon (2 Tablespoons) extra virgin olive oil
- 15 g (2 Tablespoons) fresh ginger root, sliced with skin on
- Tablespoon (3 Tablespoon) cloves, crushed
- 10 g (½ Tablespoon) lemon grass, or stalk
- Tablespoon (2 Tablespoons) red curry paste
- 515 g (4 cups) butternut squash, 1 medium, diced, skin on
- Tablespoon (¼ Tablespoon) peeled
- Tablespoon (1 teaspoon) salt, optional
- Tablespoon (⅛ teaspoon) ground black pepper
- 750 ml (3 cups) vegetable stock, or chicken stock
- 120 ml (½ cup) 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.
- Start the blender on its lowest speed, then quickly increase to its highest speed, blending for 5 minutes 45 seconds; or select the Hot Soups Program and allow the machine to complete the programmed cycle.
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
- Tablespoon (2 Tablespoons) extra virgin olive oil
- 15 g (2 Tablespoons) fresh ginger root, sliced with skin on
- Tablespoon (3 Tablespoon) cloves, crushed
- 10 g (½ Tablespoon) lemon grass, or stalk
- Tablespoon (2 Tablespoons) red curry paste
- 515 g (4 cups) butternut squash, 1 medium, diced, skin on
- Tablespoon (¼ Tablespoon) peeled
- Tablespoon (1 teaspoon) salt, optional
- Tablespoon (⅛ teaspoon) ground black pepper
- 750 ml (3 cups) vegetable stock, or chicken stock
- 120 ml (½ cup) 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.
- Start the blender on its lowest speed, then quickly increase to its highest speed, blending for 5 minutes 45 seconds; or select the Hot Soups Program and allow the machine to complete the programmed cycle.
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.
