Recipe: Tasty Thai Curry Butternut Squash Soup

Thai Curry Butternut Squash Soup. 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.

Thai Curried Butternut Squash Soup is sure to warm you up on a cold day! It's naturally creamy, velvety smooth, filling, and SO delicious! This healthy soup would be a fantastic addition to your Thanksgiving or holiday menu and makes for a comforting weeknight dinner served with a side of crusty bread. You can cook Thai Curry Butternut Squash Soup using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Thai Curry Butternut Squash Soup

1. You need 3 ounces of oil.
2. Prepare 1 of each Vidalia onion-small dice.
3. Prepare 4 cloves of garlic- chopped fine.
4. Prepare 2 tablespoons of ginger- chopped fine.
5. You need 1 of each butternut squash(about 2.5 pounds)-peeled,seeded and large dice.
6. Prepare 6 of small carrots- small dice.
7. Prepare 1 1/2 quarts of chicken stock.
8. Prepare 1 can of coconut milk.
9. It's 1 tablespoon of Thai Red Curry Paste.
10. You need 3 tablespoons of brown sugar.
11. It's to taste of salt and pepper.

Thai butternut squash soup 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. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker.

Thai Curry Butternut Squash Soup step by step

1. Peel,seed and cut the butternut squash in large chunks,dice carrots and onions to a small dice..
2. In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent..
3. Add the chopped garlic and ginger and cook for 5 minutes.
4. Add the carrots,squash and chicken stock in pot with the onions and bring to a simmer for about 20 minutes..
5. 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..
6. Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer..
7. Adjust the seasoning with salt, pepper and brown sugar..
8. Some people like it spicy so add addition red curry paste or any other type of hot spicy ingredient that you like..
9. We add fried onions and chopped bacon as a garnish.

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. I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste.