6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1

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!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

160 calories; 11.1 g total fat; 0 mg cholesterol; 310 mg sodium. 19.3 g carbohydrates; 3.4 g protein; Full Nutrition


Reviews (6)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/16/2013
This is a wonderful recipe! I saw the previous reviews about there being too much liquid and it being hard to puree so I made some changes. I roasted the squash and carrots so I could add them to the onion mixture then blend to a puree with some stock for moisture. Once pureed I added 1 can of coconut milk (I think I'll add 2 next time) and 2 cups of stock. It must be much thicker than originally called for but I like thick soup. The chili moritas are wonderful and I will be looking for ways to use them more! I love them so much I'm going to add 4 next time.
(1)

Most helpful critical review

Rating: 3 stars
10/07/2013
The flavours are very nice but I felt that it came out way too thin. Next time I would probably do 2 cans of coconut milk and cut out the extra quart of water.
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
Rating: 4 stars
08/28/2013
Awesome flavour! However I would highly recommend NOT using a blender to puree the soup. Especially if the soup is still hot. Even at half full the soup exploded out of the lid. We simply could not hold it tight enough. We pretty much had the entire kitchen covered in soup. I would suggest using a hand blender in the soup pot or mashing the soup first before pureeing. This soup would also make an excellent sauce for a Thai Chicken dish over rice or noodles.
(3)
Rating: 5 stars
10/16/2013
This is a wonderful recipe! I saw the previous reviews about there being too much liquid and it being hard to puree so I made some changes. I roasted the squash and carrots so I could add them to the onion mixture then blend to a puree with some stock for moisture. Once pureed I added 1 can of coconut milk (I think I'll add 2 next time) and 2 cups of stock. It must be much thicker than originally called for but I like thick soup. The chili moritas are wonderful and I will be looking for ways to use them more! I love them so much I'm going to add 4 next time.
(1)
Rating: 3 stars
10/07/2013
The flavours are very nice but I felt that it came out way too thin. Next time I would probably do 2 cans of coconut milk and cut out the extra quart of water.
(1)
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Rating: 5 stars
11/21/2015
Great recipe. Didn't have the peppers so I substituted 1/2 a Tb of chili powder. Perfect winter soup.
Rating: 5 stars
10/30/2017
I followed the directions as well as I could. I substituted fresh jalapeño peppers because that is what was available. Everything else I did pretty much as directed except I used vegetarian soup stock to keep it vegetarian. I simmered the soup for an hour before I added the coconut milk then used an immersion blender. It was nice and thick. Great flavor!
Rating: 4 stars
02/08/2016
I made a few changes because I didn't want to go to the grocery store so take this review with a grain of salt: used 1/2 tablespoon chili powder instead of fresh subbed leeks for celery and omitted the water because I like thick soups. It was really good! I will definitely make it again and I suspect the fresh chills will take it from 4 to 5 stars.
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