Simple Way to Make Speedy Thai Curry Butternut Squash Soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, thai curry butternut squash soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Thai Curry Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Thai Curry Butternut Squash Soup is something that I have loved my whole life.

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.

To get started with this recipe, we must first prepare a few components. You can cook thai curry butternut squash soup using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Thai Curry Butternut Squash Soup:

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

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