Thai Inspired Spicy Curry Butternut Squash Soup
Recipe by JohnSned from allrecipes.com
Lunch 2 Hr. 40 Mins.
Ingredients
12
12 servings
- •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
Instructions
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 160
- Carbohydrate: 19g
- Fat: 11g
- Fiber: 4g
- Protein: 3g
- Sugar: 5g
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