Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, thai curry butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. 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 well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Thai Curry Butternut Squash Soup is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. 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:
- Prepare 3 ounces oil
- Make ready 1 each Vidalia onion-small dice
- Get 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
- Prepare 6 small carrots- small dice
- Make ready 1 1/2 quarts chicken stock
- Take 1 can coconut milk
- Prepare 1 tablespoon Thai Red Curry Paste
- Take 3 tablespoons brown sugar
- Get to taste salt and pepper
Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week. 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. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for.
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
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. Curried butternut squash soup is simmered with coconut milk for a spicy Thai-inspired soup great for cold evenings. Love Thai flavors and I felt they would be a perfect match to play off the richness of a butternut squash soup.
So that’s going to wrap it up with this exceptional food thai curry butternut squash soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
