Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thai curry butternut squash soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Thai Curry Butternut Squash Soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Thai Curry Butternut Squash Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
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 recipe, we must prepare a few ingredients. You can have 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:
- Take 3 ounces oil
- Make ready 1 each Vidalia onion-small dice
- Take 4 cloves garlic- chopped fine
- Make ready 2 tablespoons ginger- chopped fine
- Take 1 each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
- Take 6 small carrots- small dice
- Get 1 1/2 quarts chicken stock
- Take 1 can coconut milk
- Take 1 tablespoon Thai Red Curry Paste
- Get 3 tablespoons brown sugar
- Prepare to taste salt and pepper
Start by roasting off all the vegetables. This soup has butternut squash, carrots, onions, garlic, an apple for a touch of brightness and sweetness, and a sweet potato for a little silkiness and sweetness. Try our squash soup then check out our best soup recipes, and make homemade bread rolls to serve on the side. This soup recipe is vegan, but check the ingredients of the thai red curry paste, as some brands contain dried shrimp.
Instructions to make Thai Curry Butternut Squash Soup:
- Peel,seed and cut the butternut squash in large chunks,dice carrots and onions to a small dice.
- In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent.
- Add the chopped garlic and ginger and cook for 5 minutes
- Add the carrots,squash and chicken stock in pot with the onions and bring to a simmer for about 20 minutes.
- 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.
- Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
- Adjust the seasoning with salt, pepper and brown sugar.
- Some people like it spicy so add addition red curry paste or any other type of hot spicy ingredient that you like.
- We add fried onions and chopped bacon as a garnish
Bring to a boil and then reduce heat to a simmer and cover. Remove from heat and let cool for a few minutes. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker. 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.
So that’s going to wrap it up with this exceptional food thai curry butternut squash soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
