Thai Inspired Spicy Curry Butternut Squash Soup

Name: Thai Inspired Spicy Curry Butternut Squash Soup
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Indian, Asian
Ingredients: 2 bay leaves; 1 large butternut squash - peeled, seeded, and diced; 397 grams coconut milk; 5 carrots, peeled and diced; 2 stalks celery, diced; 946 milliliters chicken stock; 2 chili moritas, or more to taste; 2 cloves garlic; 12 servings salt and ground black pepper to taste; 2 Tbsps olive oil; 2 Tbsps red curry paste, or to taste; 1 Tbsp smoked paprika; 946 milliliters water; 1 large white onion, diced

Thai Inspired Spicy Curry Butternut Squash Soup might be just the Indian recipe you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 12g of fat, and a total of 177 calories. This recipe serves 12. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up chicken stock, olive oil, celery, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. A few people really liked this soup.

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.

Ingredients you will need

Olive Oil

Carrot

Celery

Garlic

Pepper

Chili Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Pot

Stir curry paste and paprika into chili-onion mixture until coated.

Ingredients you will need

Curry Paste

Paprika

Chili Pepper

Onion

Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes.

Ingredients you will need

Squash

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.

Ingredients you will need

Chicken Stock

Coconut Milk

Bay Leaves

Squash

Water

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.

Ingredients you will need

Squash

Equipment you will use

Blender

Equipment

Pot

Blender

Ingredients

Servings:

bay leaves 1large

butternut squash - peeled, seeded, and diced 397grams

coconut milk 5

carrots, peeled and diced 2stalks

celery, diced 946milliliters

chicken stock 2

chili moritas, or more to taste 2cloves

garlic 12servings

salt and ground black pepper to taste 2Tbsps

olive oil 2Tbsps

red curry paste, or to taste 1Tbsp

smoked paprika 946milliliters

water 1large

white onion, diced

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.