Thai Inspired Spicy Curry Butternut Squash Soup Recipes

THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP

Thai Inspired Spicy Curry Butternut Squash Soup image

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. The first time I made it was kind of an accident. I was trying to make the traditional soup but when I tasted it lacked something. I looked to see how I could punch up the flavor. First I added the curry, I had some leftover red curry paste I made, added coconut milk and I felt I had something special. Like many soups and stews the flavor is better the following day. Enjoy!

Provided by JohnSned

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 chili moritas, or more to taste
1 large white onion, diced
5 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons red curry paste, or to taste
1 tablespoon smoked paprika
1 large butternut squash - peeled, seeded, and diced
1 quart chicken stock
1 quart water
1 (14 ounce) can coconut milk
2 bay leaves

Steps:

Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.3 g, Cholesterol 0.2 mg, Fat 11.1 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 6.7 g, Sodium 310 mg, Sugar 4.6 g

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