Thai Curry Butternut Squash Soup
Thai Curry Butternut Squash Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, thai curry butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Thai Curry Butternut Squash Soup is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Thai Curry Butternut Squash Soup is something that I have loved my entire life. They are nice and they look fantastic.

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To get started with this particular 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 cook that.

The ingredients needed to make Thai Curry Butternut Squash Soup:
  1. Take 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. Prepare 1 each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
  6. Prepare 6 small carrots- small dice
  7. Take 1 1/2 quarts chicken stock
  8. Prepare 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

I looked to see how I could punch up the flavor. First I added the curry, I. This Thai Curried Butternut Squash Soup boasts flavors of Thai curry, due to the addition of Thai red curry paste. A bit of cayenne pepper increases the heat while keeping the carbs low.

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

This Thai Curried Butternut Squash Soup boasts flavors of Thai curry, due to the addition of Thai red curry paste. A bit of cayenne pepper increases the heat while keeping the carbs low. A touch of onion and garlic round out the flavor combination and make this a soup one that everyone will be refilling their bowls with. Make the soup with raw butternut squash. Peel the squash, remove the seeds, and chop it into chunks.

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