Two of my must-have pantry staples are a can of lite coconut milk and a jar of spicy red curry paste.  The coconut milk can be used in both sweet and savory dishes (coconut rice pudding, a quick curry or soup, or even a smoothie come to mind) and the red curry paste is the base for a lovely soup like this one or again, a quick weeknight curry.  Although this soup recipe calls for a slow-cooker, you can certainly make this tasty soup right on the stove as well.  With a base of butternut squash, onion, and garlic, this Thai-inspired soup is elevated with the addition of these two pantry staples, a squeeze of lime juice, a potato for texture, and a sprig of cilantro for garnish.  Smooth and flavorful, this lovely ‘Coconut-Red Curry Squash Soup’ is a warm, welcomed addition to your list of dinner menus this week.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/coconut-curry-squash-soup)

Tagged: acorn squash, butternut squash, cilantro, coconut milk, coconut-red curry soup, coconut-red curry squash soup, Cooking Light, Greek yogurt, red curry paste, slow cooker, soup, sour cream, squash, squash soup, Thai, Thai soup, vegetarian