Butternut squash soup gets a makeover with this recipe featuring red curry paste, coconut milk, and fresh ginger--guaranteed to please on a chilly fall day.
Ingredients For Red Curry Coconut Squash Soup Recipe
1 Medium Butternut Squash
2 tablespoon Butter, or more as needed
1 tablespoon Coconut oil
0.5 Onion, chopped
2 Roasted red peppers, drained and sliced
2 tablespoon Red Curry Paste
1 tablespoon Freshly grated ginger
3 Cloves garlic, minced
1 can Coconut milk
Nutrition value
20
calories per serving
1 g Fat< 1 g Protein1 g Carbs2 g FiberOther
Current Totals
1 g Fat
< 1 g Protein
1 g Carbs
2 g Fiber
MacroNutrients
Carbs
1 g
Protein
1 g
Fiber
2 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
17 mg
Iron
1 mg
Vitamin A
102 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
10 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
19 mg
Manganese
1 mg
Phosphorus
13 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
