Thai Inspired Spicy Curry Butternut Squash Soup

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!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 160 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 2 tablespoons olive oil
• 2 cloves garlic
• salt and ground black pepper to taste
• 2 bay leaves
• 1 quart chicken stock
• 2 stalks celery, diced
• 1 quart water
• 1 large white onion, diced
• 1 tablespoon smoked paprika
• 5 carrots, peeled and diced
• 2 chili moritas, or more to taste
• 2 tablespoons red curry paste, or to taste
• 1 large butternut squash - peeled, seeded, and diced

Recipe Instructions

Step 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.

Step 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.

Step 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.