Copied to Clipboard!
default-banner
BACK TO 
Recipe Red Curry Butternut Squash Soup

Red Curry Butternut Squash Soup

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    15mins

  • Cooking

    25mins

Vegetarian Fusion Vegetable Lunch Dinner Less Than 60 mins

What You Will Need

Soup

  • 2 Tbsp. olive oil
  • 2 lbs. butternut squash, peeled, deseeded, and cut into ½" cubes
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 Tbsp. red curry paste
  • 2 Lee Kum Kee Panda Brand Sweet & Spicy Grilling & Dipping Sauce
  • 2 tsp. coriander
  • 1 tsp. cumin
  • ¼ tsp. kosher salt
  • 4 cups vegetable broth
  • 1 Tbsp. lime juice
  • ½ cup coconut milk
  • ½ cup microgreens, for garnish
  • ½ cup dried cranberries, for garnish

How to make it

  1. Heat a heavy bottom pot over medium high heat. Pour in the olive oil.
  2. Add in the butternut squash, yellow onion, garlic, red curry paste, Lee Kum Kee Panda Brand Sweet & Spicy Grilling & Dipping Sauce, coriander, cumin, and salt. Mix the ingredients together and cook until the onion turns translucent. 
  3. Pour in the vegetable broth and bring it to a boil. Lower the heat so that it is simmering. Simmer for about 15-20 minutes or until the butternut squash is tender. 
  4. Working in batches, ladle a portion of the soup into a blender and blend until smooth. Pour the blended soup into a separate pot. Continue until all the soup has been blended.
  5. Add the lime juice to the soup. Taste the soup and season with more salt if necessary.
  6. Portion the soup into bowls. Swirl coconut milk on top of the soup and garnish with microgreens and dried cranberries. Enjoy!

You May Also Like

Recipe Sriracha Chicken Salad

Sriracha Chicken Salad

  • Difficulty
Time 40 mins   
Like 0
Recipe Dried Red Shrimp with Bitter Melon

Dried Red Shrimp with Bitter Melon

  • Difficulty
Time 15 mins   
Like 0
Recipe Hoisin Mustard Pork Chops S

Hoisin Mustard Pork Chops

  • Difficulty
Time 210 mins   
Like 0