Thai Inspired Spicy Curry Butternut Squash Soup
Description
Curried butternut squash soup is simmered with coconut milk for a spicy Thai-inspired soup great for cold evenings.
Ingredients
•
2 tablespoons olive oil
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2 chili moritas, or more to taste
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1 large white onion, diced
•
5 carrots, peeled and diced
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2 stalks celery, diced
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2 cloves garlic
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salt and ground black pepper to taste
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2 tablespoons red curry paste, or to taste
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1 tablespoon smoked paprika
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1 large butternut squash - peeled, seeded, and diced
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1 quart chicken stock
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1 quart water
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1 (14 ounce) can coconut milk
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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.