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Before you jump to Thai Curry Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Foods That Are Good For Your Heart.

You already know that you have to have a fit and healthy heart. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you should lead a good and healthy lifestyle and exercise regularly. However, are you aware that there are a number of foods that have been proven to help you improve the health of your heart? Continue reading to discover which foods are best for your heart.

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There are lots of foods you will find that that are terrific for your body. It’s true that every food discussed in this article can help your body in many ways. They are particularly good, though, for promoting a healthy heart. Try to start incorporating these heart-healthy in your diet daily. Your heart is going to be a lot healthier if you do!

We hope you got insight from reading it, now let’s go back to thai curry butternut squash soup recipe. You can have thai curry butternut squash soup using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Thai Curry Butternut Squash Soup:

1. Provide 3 ounces oil
2. Get 1 each Vidalia onion-small dice
3. Use 4 cloves garlic- chopped fine
4. Provide 2 tablespoons ginger- chopped fine
5. Use 1 each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
6. Prepare 6 small carrots- small dice
7. You need 1 1/2 quarts chicken stock
8. You need 1 can coconut milk
9. Get 1 tablespoon Thai Red Curry Paste
10. Prepare 3 tablespoons brown sugar
11. Get to taste salt and pepper

Steps to make Thai Curry Butternut Squash Soup:

1. Peel,seed and cut the butternut squash in large chunks,dice carrots and onions to a small dice.
2. In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent.
3. Add the chopped garlic and ginger and cook for 5 minutes
4. Add the carrots,squash and chicken stock in pot with the onions and bring to a simmer for about 20 minutes.
5. When the carrots and the butternut squash are tender the soup should be carefully purred in a blender or food processor. This should be done in small batches and covered with a towel as not to spray hot soup all over you.
6. Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
7. Adjust the seasoning with salt, pepper and brown sugar.
8. Some people like it spicy so add addition red curry paste or any other type of hot spicy ingredient that you like.
9. We add fried onions and chopped bacon as a garnish

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