Hey everyone, hope you are 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 food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Thai Curry Butternut Squash Soup is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Thai Curry Butternut Squash Soup is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first 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:
- Prepare 3 ounces oil
- Make ready 1 each Vidalia onion-small dice
- Prepare 4 cloves garlic- chopped fine
- Prepare 2 tablespoons ginger- chopped fine
- Take 1 each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
- Prepare 6 small carrots- small dice
- Get 1 1/2 quarts chicken stock
- Make ready 1 can coconut milk
- Take 1 tablespoon Thai Red Curry Paste
- Make ready 3 tablespoons brown sugar
- Prepare to taste salt and pepper
It's creamy and smooth but not souper (I mean, super) thick, which makes it an awesome transition meal from summer to fall. In this episode, we learn how to make a quick and healthy Thai Curry Butternut Squash Soup. See our blog for more healthy recipes. Curried butternut squash soup is simmered with coconut milk for a spicy Thai-inspired soup great for cold evenings.
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
Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. Curried Butternut Squash Soup - Add a tablespoon of curry powder in place of the red curry paste. This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too.
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