Thai Curry Butternut Squash Soup
Thai Curry Butternut Squash Soup

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, thai curry butternut squash soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Thai Curry Butternut Squash Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Thai Curry Butternut Squash Soup is something that I’ve loved my entire life.

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 particular recipe, we must first prepare a few ingredients. You can cook thai curry butternut squash soup using 11 ingredients and 9 steps. Here is how you cook it.

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

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.

Instructions 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

In this episode, we learn how to make a quick and healthy Thai Curry Butternut Squash Soup. See our blog for more healthy recipes. Try our butternut squash recipe with the punchy flavours of thai red curry for an easy winter warmer. Heat the coconut oil in a large pan over a medium heat and add the curry paste. Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week.

So that is going to wrap this up for this exceptional food thai curry butternut squash soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!