Name: Thai Inspired Spicy Curry Butternut Squash Soup
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Olive oil - 2 tablespoons; Chili moritas, or more to taste - 2; White onion, diced - 1 large; Carrots, peeled and diced - 5; Celery, diced - 2 stalks; Garlic - 2 cloves; Salt and ground black pepper to taste - 2 cloves; Red curry paste, or to taste - 2 tablespoons; Smoked paprika - 1 tablespoon; Butternut squash - peeled, seeded, and diced - 1 large; Chicken stock - 1 quart; Water - 1 quart; Coconut milk - 1 (14 ounce) can; Bay leaves - 2

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.