Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, thai curry butternut squash soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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. In fact, I think its colors and flavors would liven up a traditional Thanksgiving meal.
Thai Curry Butternut Squash Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Thai Curry Butternut Squash Soup is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this 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 can achieve that.
The ingredients needed to make Thai Curry Butternut Squash Soup:
- Make ready 3 ounces oil
- Make ready 1 each Vidalia onion-small dice
- Get 4 cloves garlic- chopped fine
- Get 2 tablespoons ginger- chopped fine
- Get 1 each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
- Get 6 small carrots- small dice
- Take 1 1/2 quarts chicken stock
- Prepare 1 can coconut milk
- Take 1 tablespoon Thai Red Curry Paste
- Make ready 3 tablespoons brown sugar
- Prepare to taste salt and pepper
To make this soup even creamier, I add coconut milk at the end. It also helps to keep the soup. Curried butternut squash soup is simmered with coconut milk for a spicy Thai-inspired soup great for cold evenings. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves.
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
Curried butternut squash soup is simmered with coconut milk for a spicy Thai-inspired soup great for cold evenings. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. I don't know about you, but when the weather gets chilly, I crave warm, comfort food! However, I still want my meals to Butternut squash - for the best butternut squash soup, you'll want to use roasted butternut squash. Roasting brings out the natural sweetness of the.
So that is going to wrap it up with this exceptional food thai curry butternut squash soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
