Red Curry Coconut Squash Soup

• 1 medium butternut squash
• 2 tablespoons butter, or more as needed
• 1 tablespoon coconut oil
• 1/2 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(R))
• 1/2 cup skim milk

1. Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
2. 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.
3. 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.
4. 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.

butternut squash, butter, coconut oil, onion, red peppers, red curry, ginger, garlic, coconut milk, milk

Taken from www.allrecipes.com/recipe/267054/red-curry-coconut-squash-soup/ (may not work)