Thai Curry Butternut Squash Soup
Thai Curry Butternut Squash Soup

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Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, thai curry butternut squash soup. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Thai Curry Butternut Squash Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Thai Curry Butternut Squash Soup is something which I’ve loved my whole life. They are nice and they look wonderful.

This soup is a blend of origins, too. I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn't resist seasoning it with red Thai curry paste like I did for my sweet potato soup.

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

Components of Thai Curry Butternut Squash Soup:
  1. Prepare oil
  2. Prepare each Vidalia onion-small dice
  3. Take garlic- chopped fine
  4. Take ginger- chopped fine
  5. Get each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
  6. Prepare small carrots- small dice
  7. Make ready chicken stock
  8. Make ready coconut milk
  9. Make ready Thai Red Curry Paste
  10. Take brown sugar
  11. Get salt and pepper

When I saw the recipe in the magazine, I fell in love with the idea using Thai. This Thai curry butternut squash soup took less than an hour to make and was so delicious. The soup turned out creamy, flavorful, and very comforting - we all loved it, especially me. I am looking forward to the leftovers for lunch tomorrow.

This Is 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

Heat the coconut oil in a heavy bottomed soup pot or Dutch oven over medium heat. Easy vegan Thai curried butternut squash soup recipe! A mildly spicy coconut curry butternut squash soup with Thai red curry and fresh lime. As an Amazon Associate, we earn from qualifying purchases. We are aaalll about the butternut squash these days.

Do not forget to practice the recipes over, to eat with family members at home. Try to compare it with the dish you have. Is it better or much less. Please mix it to make it taste better.

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