Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, thai curry butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a 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.
Thai Curry Butternut Squash Soup is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Thai Curry Butternut Squash Soup is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Get 3 ounces oil
- Make ready 1 each Vidalia onion-small dice
- Make ready 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
- Make ready 6 small carrots- small dice
- Prepare 1 1/2 quarts chicken stock
- Take 1 can coconut milk
- Get 1 tablespoon Thai Red Curry Paste
- Make ready 3 tablespoons brown sugar
- Get to taste salt and pepper
See our blog for more healthy recipes. Try our butternut squash recipe with the punchy flavours of thai red curry for an easy winter warmer. Heat the coconut oil in a large pan over a medium heat and add the curry paste. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for.
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
It is creamy, flavorful, healthy and vegan! Butternut squash already gives a great creamy texture to the soup. To make this soup even creamier, I add coconut milk at the end. It also helps to keep the soup. This rich, velvety Slow Cooker Thai Curried Butternut Squash Soup recipe is packed with flavor and conveniently made in the slow cooker.
So that’s going to wrap it up for this exceptional food thai curry butternut squash soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
