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Coconut Curry Veggie Soup

Coconut Curry Spinach Squash Soup

Right now, I’m overrun with winter squash – butternut, acorn, some giant weird looking blue squash… partly from a friend’s garden bounty. And I love Thai coconut soup. So I made a mild variation here with just a few ingredients, and it turned out to be a classic. I’ll be using this soup base and experimenting with all kinds of different vegetables – like sweet potatoes, cabbage, peas, beans, etc.

I used hot green chiles here, but I’m sure I’ll also be making it with mild; I would use 1/2 cup of mild chiles instead of 1/4 cup of hot. This soup is also good without chiles if you want it without any heat or that special chile flavor.

Coconut Curry Veggie Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 quarts
Ingredients
  • 4 cups chicken broth
  • ¾ cup coconut cream or full fat coconut milk
  • 1 tsp curry powder
  • ¼ tsp freshly grated ginger
  • 6 cups diced peeled winter squash
  • 1 10-oz package frozen chopped spinach (or 4 cups fresh, packed)
  • ¼ cup diced hot green chiles
Instructions
  1. Dump all ingredients into a crockpot and cook on low for 4 hours.
  2. Enjoy!

 

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