Thai Inspired Spicy Curry Butternut Squash Soup recipe
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Ingredients
- 2 tablespoons olive oil 2 chili moritas, or more to taste 1 large white onion, diced 5 carrots, peeled and diced 2 stalks celery, diced 2 cloves garlic salt and ground black pepper to taste 2 tablespoons red curry paste, or to taste 1 tablespoon smoked paprika 1 large butternut squash - peeled, seeded, and diced 1 quart chicken stock 1 quart water 1 (14 ounce) can coconut milk 2 bay leaves
Nutrition Info
- 159.9 caloriescarbohydrate: 19.3 gcholesterol: 0.2 mgfat: 11.1 gfiber: 3.9 gprotein: 3.4 gsaturatedFat: 6.7 gservingSize: -sodium: 310 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Thai Inspired Spicy Curry Butternut Squash Soup
Directions
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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.
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.
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.