Thai Curry Butternut Squash Soup
Thai Curry Butternut Squash Soup

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai curry butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Thai Curry Butternut Squash Soup is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Thai Curry Butternut Squash Soup is something which I have loved my entire life. They are nice and they look fantastic.

Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. This soup isn't so spicy that it won't pair well with other foods.

To begin with this recipe, we have to first prepare a few components. You can cook thai curry butternut squash soup using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Thai Curry Butternut Squash Soup:
  1. Get 3 ounces oil
  2. Take 1 each Vidalia onion-small dice
  3. Prepare 4 cloves garlic- chopped fine
  4. Make ready 2 tablespoons ginger- chopped fine
  5. Get 1 each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
  6. Take 6 small carrots- small dice
  7. Get 1 1/2 quarts chicken stock
  8. Get 1 can coconut milk
  9. Prepare 1 tablespoon Thai Red Curry Paste
  10. Get 3 tablespoons brown sugar
  11. Take to taste salt and pepper

Heat the coconut oil in a large pan over a medium heat and add the curry paste. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. It is creamy, flavorful, healthy and vegan! Butternut squash already gives a great creamy texture to the soup.

Steps to make Thai Curry Butternut Squash Soup:
  1. Peel,seed and cut the butternut squash in large chunks,dice carrots and onions to a small dice.
  2. In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent.
  3. Add the chopped garlic and ginger and cook for 5 minutes
  4. Add the carrots,squash and chicken stock in pot with the onions and bring to a simmer for about 20 minutes.
  5. When the carrots and the butternut squash are tender the soup should be carefully purred in a blender or food processor. This should be done in small batches and covered with a towel as not to spray hot soup all over you.
  6. Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
  7. Adjust the seasoning with salt, pepper and brown sugar.
  8. Some people like it spicy so add addition red curry paste or any other type of hot spicy ingredient that you like.
  9. We add fried onions and chopped bacon as a garnish

To make this soup even creamier, I add coconut milk at the end. It also helps to keep the soup. Curried butternut squash soup is simmered with coconut milk for a spicy Thai-inspired soup great for cold evenings. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. I don't know about you, but when the weather gets chilly, I crave warm, comfort food!

So that’s going to wrap this up with this special food thai curry butternut squash soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!