Thai Inspired Spicy Curry Butternut Squash Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Ingredients for - Thai Inspired Spicy Curry Butternut Squash Soup

1. Olive oil - 2 tablespoons
2. Chili moritas, or more to taste - 2
3. White onion, diced - 1 large
4. Carrots, peeled and diced - 5
5. Celery, diced - 2 stalks
6. Garlic - 2 cloves
7. Salt and ground black pepper to taste - 2 cloves
8. Red curry paste, or to taste - 2 tablespoons
9. Smoked paprika - 1 tablespoon
10. Butternut squash - peeled, seeded, and diced - 1 large
11. Chicken stock - 1 quart
12. Water - 1 quart
13. Coconut milk - 1 (14 ounce) can
14. Bay leaves - 2

How to cook deliciously - Thai Inspired Spicy Curry Butternut Squash Soup

1. Stage

Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.

2. Stage

Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.

3. Stage

Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.