Thai Curry Butternut Squash Soup
Thai Curry Butternut Squash Soup

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, thai curry butternut squash soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai Curry Butternut Squash Soup is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Thai Curry Butternut Squash Soup is something that I’ve loved my entire life. They’re fine 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 get started with this recipe, we must prepare a few ingredients. You can cook thai curry butternut squash soup using 11 ingredients and 9 steps. Here is how you cook that.

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

Love Thai flavors and I felt they would be a perfect match to play off the richness of a butternut squash soup. Curry, coconut, spicy are a wonderful to balance the richness of the squash. 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.

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

Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week. 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. To make this soup even creamier, I add coconut milk at the end.

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