Thai Curry Butternut Squash Soup. 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.

Curried butternut squash soup is simmered with coconut milk for a spicy Thai-inspired soup great for cold evenings. First I added the curry, I had some leftover red curry paste I made, added coconut milk and I felt I had something special. Like many soups and stews the flavor is better the following day. You can have Thai Curry Butternut Squash Soup using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Thai Curry Butternut Squash Soup

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

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. Curried Butternut Squash Soup - Add a tablespoon of curry powder in place of the red curry paste. In this episode, we learn how to make a quick and healthy Thai Curry Butternut Squash Soup.

Thai Curry Butternut Squash Soup instructions

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.

See our blog for more healthy recipes. 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. This recipe for Thai Curried Butternut Squash Soup will make an exotic addition to your fall table. This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up.