Red Curry Butternut Squash Recipes

RED CURRY COCONUT SQUASH SOUP

This curried squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I really wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!

Provided by dana.killingthyme

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Red Curry Coconut Squash Soup image

Steps:

Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.
Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.
Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.

Nutrition Facts : Calories 302.7 calories, Carbohydrate 31.2 g, Cholesterol 10.6 mg, Fat 23.3 g, Fiber 5.3 g, Protein 6.5 g, SaturatedFat 17 g, Sodium 258.6 mg, Sugar 6.9 g

Ingredients

1 medium butternut squash
2 tablespoons butter, or more as needed
1 tablespoon coconut oil
½ onion, chopped
2 roasted red peppers, drained and sliced
2 tablespoons red curry paste
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1 (14 ounce) can coconut milk (such as Thai Kitchen®)
½ cup skim milk

KABOCHA SQUASH RED CURRY

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 17

Kabocha Squash Red Curry image

Steps:

Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

Ingredients

2 tablespoons unsalted butter
1 carrot, cut into 1/2-inch dice
1/2 Spanish onion, cut into 1/2-inch dice
2 tablespoons finely minced fresh ginger
4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Thai red curry paste
Two 13.5-ounce cans coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 cup fresh spinach
Cooked long-grain rice (preferably jasmine), for serving
1/2 cup peanuts, toasted
1/2 cup fresh cilantro leaves
1/4 cup pomegranate seeds
Lime wedges, for serving

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Toss butternut squash cubes with lemon ginger seasoning and salt. Heat 1/2 teaspoon of oil in a large fry pan and sauté squash for about 6 minutes or until lightly browned. Transfer to a plate.
Heat 1/2 teaspoon of oil in the same pan over medium high heat and cook red onion and garlic for 5 minutes until soft.
Scoop the cream at the top of the can of coconut milk (about 1/4 cup) and add it to the pan. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Add the rest of the coconut milk and water and bring to a boil. Reduce heat and add squash. Cook until tender, about 8 minutes. Stir in spinach, fish sauce (taste curry and add more fish sauce if desired), and sugar.
Remove from heat and allow to sit for at least an hour before serving, as the curry becomes thicker and more flavorful with time. Serve with jasmine rice.

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