Thai Inspired Spicy Curry Butternut Squash Soup

4.3
(6)

Love Thai flavors and I felt they would be a perfect match to play off the richness of a butternut squash soup. Curry, coconut, spicy are a wonderful to balance the richness of the squash. The first time I made it was kind of an accident. I was trying to make the traditional soup but when I tasted it lacked something. I looked to see how I could punch up the flavor. First I added the curry, I had some leftover red curry paste I made, added coconut milk and I felt I had something special. Like many soups and stews the flavor is better the following day. Enjoy!

1
Prep Time:
20 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 40 mins
Servings:
12
Yield:
12 servings

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

Directions

  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

160 Calories
11g Fat
19g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 160
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 0mg 0%
Sodium 310mg 13%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 3g
Vitamin C 27mg 137%
Calcium 81mg 6%
Iron 2mg 12%
Potassium 609mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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