Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, thai curry butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Thai Curry Butternut Squash Soup is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Thai Curry Butternut Squash Soup is something that I have loved my entire 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. This soup isn't so spicy that it won't pair well with other foods.

To get started with this recipe, we must prepare a few ingredients. You can cook 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. Get 1 each Vidalia onion-small dice
3. Get 4 cloves garlic- chopped fine
4. Get 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. Take 1 1/2 quarts chicken stock
8. Get 1 can coconut milk
9. Prepare 1 tablespoon Thai Red Curry Paste
10. Prepare 3 tablespoons brown sugar
11. Prepare to taste salt and pepper

See our blog for more healthy recipes. Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. It is creamy, flavorful, healthy and vegan!

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

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. Try our butternut squash recipe with the punchy flavours of thai red curry for an easy winter warmer. Heat the coconut oil in a large pan over a medium heat and add the curry paste.

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