Recipe of Speedy Thai Curry Butternut Squash Soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, thai curry butternut squash soup. One of my favorites. This time, I will make it a little bit unique. This will be really 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 every day. It is easy, it is fast, it tastes delicious. Thai Curry Butternut Squash Soup is something which I’ve loved my whole life. They’re nice 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 it.

The ingredients needed to make Thai Curry Butternut Squash Soup:

1. Prepare 3 ounces oil
2. Take 1 each Vidalia onion-small dice
3. Make ready 4 cloves garlic- chopped fine
4. Prepare 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. Get 1 1/2 quarts chicken stock
8. Make ready 1 can coconut milk
9. Get 1 tablespoon Thai Red Curry Paste
10. Get 3 tablespoons brown sugar
11. Make ready to taste salt and pepper

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.

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 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. It also helps to keep the soup. In this episode, we learn how to make a quick and healthy Thai Curry Butternut Squash Soup.

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