Butternut Squash and Coconut Soup

This is my butternut squash and coconut soup from The Quick Six Fix. Ginger and Thai red curry paste give it a little warmth, and coconut milk makes it lovely and creamy. Use fresh or frozen squash, whichever you have.

Serves: 6
Prep: 6 minutes
Cook: 35 minutes
Clean-up: 6 minutes

Timings are from the cookbook version using thawed frozen squash. Allow extra prep time if peeling and cubing fresh squash, and simmer until tender.

Ingredients

• 2 tablespoons canola oil
• 1 tablespoon unsalted butter
• 1 medium onion, diced
• 1 (2-inch) piece ginger, peeled and chopped
• 4 cloves garlic, crushed
• 2 pounds cubed butternut squash, fresh or frozen (thawed if frozen)
• 4 cups chicken stock or vegetable stock
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 (14-ounce) can coconut milk
• 1 tablespoon Thai red curry paste, plus more if you prefer a stronger curry flavor
• 1 handful cilantro, for garnish

Let’s cook

1. Heat the oil and butter in a large stockpot or saucepan over medium-high heat. Add the onion and cook for 5 minutes, until softened.
2. Stir in the ginger and garlic and cook for 2 minutes, stirring.
3. Add the squash, stock, salt, and pepper. Bring to a boil over high heat, then reduce the heat to medium. Cover and simmer for 15 minutes, until the squash is tender. Fresh squash may need longer depending on the size of the cubes.
4. Set aside 6 tablespoons of the coconut milk for serving. Whisk the remaining coconut milk and the Thai red curry paste into the soup.
5. Take the pot off the heat and let the soup cool for about 10 minutes.
6. Puree the soup in batches in a food processor, following the appliance's instructions for warm liquids. Return the smooth soup to the pot and reheat. Ladle into bowls and finish with cilantro and the reserved coconut milk.

From The Quick Six Fix by Stuart O’Keeffe, page 59, with Stu’s fresh-or-frozen squash option.