Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thai curry butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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.

Thai Curry Butternut Squash Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Thai Curry Butternut Squash Soup is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook thai curry butternut squash soup using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Thai Curry Butternut Squash Soup:

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

See our blog for more healthy recipes. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. It is creamy, flavorful, healthy and vegan! Butternut squash already gives a great creamy texture to the soup.

Steps to make Thai Curry Butternut Squash Soup:

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

To make this soup even creamier, I add coconut milk at the end. It also helps to keep the soup. Thai Butternut Squash Soup. Video! Jump to Recipe. Anyhoo - that's where I got the soup idea. I only made a few changes but this is so flipping fabulous.

So that’s going to wrap it up for this special food thai curry butternut squash soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!