Recipe of Ultimate Thai Curry Butternut Squash Soup

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, thai curry butternut squash soup. One of my favorites. For mine, I will 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. I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Curried butternut soup has been on my list of.

Thai Curry Butternut Squash Soup is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Thai Curry Butternut Squash Soup is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:

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

Anyhoo - that's where I got the soup idea. I only made a few changes but this is so flipping fabulous. It's creamy and smooth but not souper (I mean, super) thick, which makes it an awesome transition meal from summer to fall. 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:

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

It's creamy and smooth but not souper (I mean, super) thick, which makes it an awesome transition meal from summer to fall. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. 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.

So that is going to wrap it up with this exceptional food thai curry butternut squash soup recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!