Red Curry Coconut Squash Soup

• 1 Medium-sized Butternut Squash
• 2 Tablespoons Butter
• 1 Tablespoon Coconut Oil
• 1/2 Onion, Chopped
• 3 cloves Garlic, Minced
• 1 Tablespoon Freshly Grated Ginger
• 2 Roasted Red Peppers, Sliced
• 2 Tablespoons Red Curry Paste
• 14 ounces, fluid Coconut Milk
• 1/2 cups Skim Milk
• FOR THE OPTIONAL GARNISHES:
• Sliced Scallions
• Toasted And Salted Squash Seeds
• Cooked Shrimp

1. Cut the squash into cubes. (Cutting and peeling squash is a royal pain, but it's all worth it in the end. I highly suggest keeping the squash seeds when cleaning out the squash-they make a great garnish! I wasn't sure how that was going to turn out; it was one of those random and crazy Dana ideas -and those don't always work out!-but I'm really stoked that this idea was a winner.)
2. In a soup pot, melt down the butter and coconut oil on medium-high heat. Add the onions and cook for about 3 minutes, or until translucent. Add the garlic, ginger, roasted peppers, red curry paste, and squash.
3. Mix thoroughly, and cook for approximately 5-7 minutes. Add extra butter if the pot dries up, to avoid burning any of the veggies.
4. Add the coconut milk and skim milk, and bring to a boil. Once the soup comes to a rolling boil, bring the heat down to a simmer and let the soup simmer for about 25 minutes, stirring often. Once the squash is cooked through and soft (you can test this with a fork), turn off the heat.
5. Transfer portions of the soup/veggies to a blender or food processor and puree. You will likely want to do this in batches to avoid an overflowing processor. Just have a big bowl nearby and empty the puree into the big bowl as you go. I did mine in three batches.
6. Serve as is, or with the optional garnishes.
7. Notes:
8. 1. 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. I'm really glad I did!
9. 2. To prepare the squash seeds, give them a good rinse. Then, in a small pot filled with just enough salted water to cover the seeds, bring them to a boil for approximately 5 minutes. Remove from heat, drain, and pat dry. Toss in a small splash of olive oil and sea salt, and then roast at approximately 325u0b0F for 10 minutes or until they have a nice crunch.

butternut, butter, coconut oil, onion, garlic, freshly grated ginger, red peppers, red curry, fluid coconut milk, milk, scallions, shrimp

Taken from tastykitchen.com/recipes/soups/red-curry-coconut-squash-soup/ (may not work)