Thai Curry Butternut Squash Soup
Thai Curry Butternut Squash Soup

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

Thai Curry Butternut Squash Soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Thai Curry Butternut Squash Soup is something which 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. In fact, I think its colors and flavors would liven up a traditional Thanksgiving meal.

To begin 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 it.

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

Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Thai Butternut Squash Soup. Video! Jump to Recipe. Anyhoo - that's where I got the soup idea. I only made a few changes but this is so flipping fabulous.

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

Anyhoo - that's where I got the soup idea. I only made a few changes but this is so flipping fabulous. It's creamy and smooth but not souper (I mean, super) thick, which makes it an awesome transition meal from summer to fall. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. It is creamy, flavorful, healthy and vegan!

So that is going to wrap this up for this exceptional food thai curry butternut squash soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!