Easiest Way 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.

Thai Curry Butternut Squash Soup 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. The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. You can have Thai Curry Butternut Squash Soup using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Thai Curry Butternut Squash Soup

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

Curried Butternut Squash Soup – Add a tablespoon of curry powder in place of the red curry paste. Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week. A creamy, dreamy, coconut thai butternut squash red curry perfect for weeknight dinners. This recipe is vegetarian friendly and so easy to make!

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.

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Thai butternut squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week comforting curry. Celebrating Fall vegetables like butternut squash with bold Thai flavors with this Thai butternut squash curry. 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.