Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, thai curry butternut squash soup. One of my favorites. For mine, I am going to make it a little bit unique. 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. Love Thai flavors and I felt they would be a perfect match to play off the richness of a butternut squash soup. Curry, coconut, spicy are a wonderful to balance the richness of the squash.
Thai Curry Butternut Squash Soup is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Thai Curry Butternut Squash Soup is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have thai curry butternut squash soup using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Thai Curry Butternut Squash Soup:
- Prepare 3 ounces oil
- Take 1 each Vidalia onion-small dice
- Get 4 cloves garlic- chopped fine
- Prepare 2 tablespoons ginger- chopped fine
- Make ready 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
- Get 1 can coconut milk
- Get 1 tablespoon Thai Red Curry Paste
- Get 3 tablespoons brown sugar
- Prepare to taste salt and pepper
Thai butternut squash soup 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 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.
Steps 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
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. Thai butternut squash soup This amazing coconut curry butternut squash soup is suitable for vegetarian, vegan, and plant based diets! It's creamy, a bit spicy, full of flavor, and super simple to make. Thai Curry Butternut Squash Soup Butternut Squash soup is a fall staple, and we love cooking up our classic "Butternut Squash Soup" this time of year; however, we wanted to take it up a notch by mixing in some Thai flavors this time.
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