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Thai Inspired Spicy Curry Butternut Squash Soup
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Coconut curry butternut squash soup: a cozy Thai-inspired blend for chilly nights.
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
  • 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
Instructions:
  • In a large heavy-bottom pot over medium-high heat, heat olive oil. Add chili moritas and cook until puffed and softened, about 3-5 minutes. Mix in onion, carrots, celery, garlic, salt, and pepper; cook until onion is translucent, about 10-15 minutes.
  • Mix the curry paste and paprika into the chili-onion blend until everything is coated smoothly. Add the butternut squash and sauté until lightly browned, around 5 minutes. Pour in the chicken stock, water, and coconut milk, then toss in the bay leaves. Bring the mixture to a boil, then simmer until the squash is tender, approximately 1 hour.
  • Blend the squash mixture in batches in a blender, making sure not to fill it more than halfway. Pulse a few times with the lid held down, then blend until smooth.

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