Red Curry Hubbard Squash Soup with Coconut

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Silky Hubbard squash soup with coconut milk and red curry paste is so full of flavor and simple to prepare.

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INGREDIENTS

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In a large, heavy-bottomed pot, heat olive oil over medium heat. Add onions and garlic.

Add lemongrass and red curry paste to the pot and cook for an addition 2 - 3 minutes. Add onions and garlic.

Simmer for 30 minutes to allow lime leaves to infuse the soup. Remove lime leaf from the pot and discard.

Add 1 cup coconut milk to soup and purée until smooth.

This Hubbard squash soup is smooth as silk, and it is definitely one that will go into our easy fall soup recipes rotation

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