Recipe of Favorite Thai Curry Butternut Squash Soup

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We hope you got benefit from reading it, now let's go back to thai curry butternut squash soup recipe. You can cook thai curry butternut squash soup using 11 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Thai Curry Butternut Squash Soup:

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

Instructions to make Thai Curry Butternut Squash Soup:

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.

We are aaalll about the butternut squash these days. This Thai curry butternut squash soup took less than an hour to make and was so delicious. The soup turned out creamy, flavorful, and very comforting - we all loved it, especially me. I am looking forward to the leftovers for lunch tomorrow. Heat the coconut oil in a heavy bottomed soup pot or Dutch oven over medium heat.

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