Thai Curry Butternut Squash Soup
Thai Curry Butternut Squash Soup

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Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, thai curry butternut squash soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Thai Curry Butternut Squash Soup is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Thai Curry Butternut Squash Soup is something which I have loved my whole life. They’re 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 begin with this recipe, we must 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.

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

Guide 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.

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