Red Curry Coconut Butternut Squash Soup

It's the last Soup Wednesday! Starting next week for all Wednesdays in March and May I will be posting salad recipes. Salads can be pretty boring, I'm sure we've all had a boring side salad before, however, I will be looking for new and exciting recipes to help spice up your salad eating routine. 

Other Soup Wednesday Posts: Roasted Wild Mushroom Chowder; Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas; Onion Soup with Fontina and Thyme; Chunky Root Vegetable Soup with Swiss Cheese Croutons; Slow Cooker Cauliflower Soup; Vegetarian Posole; Creamy Tuscan White Bean and Garlic Soup with Rosemary; Red Curry Vegetable Soup; Tuscan Tomato and White Bean Soup;Heartbeet Soup; and Roasted Red Pepper Soup with Balsamic Reduction.

Recipe from Jeanette's Healthy Living. 

Ingredients:
-1 butternut squash
-1 cup coconut milk
-1 teaspoon red curry paste
-1 cup vegetable broth
-salt to taste
-toasted pumpkin seeds

To roast the butternut squash for this recipe, simply preheat the oven to 400 degrees and roast the squash whole.

To make the soup, cut the roasted squash in half, scoop out the seeds and discard. Using a large spoon scoop the rest of the butternut squash into a medium sauce pan. Add the coconut milk, red curry paste and vegetable broth. Heat until the entire mixture is warmed through (whatever temperature you like your soup), then use an immersion blender to mix until smooth.

Top each serving of soup with a few tablespoons of pepitas.

Dave and I both really liked this soup, the small amount of red curry paste gave this a little bit of a kick, but nothing overwhelming, just a nice heat throughout. The coconut milk and the butternut squash complemented each other nicely. The preparation could not have been any easier, the butternut squash roasted while I worked-out, then heating the soup up and blending it took less than ten minutes. Overall I was very happy with this recipe.