Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a tasty dish, thai curry butternut squash soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai Curry Butternut Squash Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Thai Curry Butternut Squash Soup is something that I have loved my entire life. They’re fine and they look wonderful.

Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. This soup isn't so spicy that it won't pair well with other foods.

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

See our blog for more healthy recipes. Curried butternut squash soup is simmered with coconut milk for a spicy Thai-inspired soup great for cold evenings. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. 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 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. Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week.

So that’s going to wrap this up for this unique food thai curry butternut squash soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!