How to Cook Perfect Thai Curry Butternut Squash Soup

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.

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. 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. You can have Thai Curry Butternut Squash Soup using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Thai Curry Butternut Squash Soup

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

The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too. A creamy, dreamy, coconut thai butternut squash red curry perfect for weeknight dinners. This recipe is vegetarian friendly and so easy to make! Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated.

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.

This easy, flavorful Slow Cooker Thai Curried Butternut Squash Soup recipe tastes like you ordered it in a restaurant! This rich, velvety Slow Cooker Thai Curried Butternut Squash Soup recipe is packed with flavor and conveniently made in the slow cooker. 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. Star ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor.