Butternut Squash Coconut Curry Soup over Rice Noodles



Creamy and fragrant soup made with sweet butternut squash, rich coconut milk, and spicy curry spices. It's served over soft rice noodles and is a comforting and filling meal.

Ingredients:
  • 1 butternut squash, peeled, seeded, and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can 14 oz coconut milk
  • 3 cups vegetable broth
  • 2 tbsp red curry paste
  • 1 tbsp grated ginger
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • Salt and pepper to taste
  • 8 oz rice noodles, cooked according to package instructions
  • Fresh cilantro and lime wedges for garnish

Instructions:

Put vegetable broth, red curry paste, ginger, soy sauce, brown sugar, lime juice, salt, and pepper in a slow cooker

Add the butternut squash and mix them all together

Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the squash is soft

Blend the soup until it's smooth with an immersion blender

You could also add the soup to a blender in batches, blend it until it's smooth, and then put it back in the slow cooker

Check the seasoning and make changes if needed

Add cooked rice noodles to the bowl and top with the soup

Top with lime wedges and fresh cilantro


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