Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, thai curry butternut squash soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Thai Curry Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Thai Curry Butternut Squash Soup is something which I have loved my entire life.

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. In fact, I think its colors and flavors would liven up a traditional Thanksgiving meal.

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

The ingredients needed to make Thai Curry Butternut Squash Soup:

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

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. It's creamy and smooth but not souper (I mean, super) thick, which makes it an awesome transition meal from summer to fall.

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

I only made a few changes but this is so flipping fabulous. It's creamy and smooth but not souper (I mean, super) thick, which makes it an awesome transition meal from summer to fall. 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.

So that’s going to wrap this up for this special food thai curry butternut squash soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!