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The ingredients needed to make Thai Curry Butternut Squash Soup:
- Get 3 ounces oil
- Take 1 each Vidalia onion-small dice
- Get 4 cloves garlic- chopped fine
- Use 2 tablespoons ginger- chopped fine
- Take 1 each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
- Provide 6 small carrots- small dice
- Take 1 1/2 quarts chicken stock
- You need 1 can coconut milk
- Get 1 tablespoon Thai Red Curry Paste
- Use 3 tablespoons brown sugar
- You need to taste salt and pepper
Instructions to make Thai Curry Butternut Squash Soup:
- Peel,seed and cut the butternut squash in large chunks,dice carrots and onions to a small dice.
- In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent.
- Add the chopped garlic and ginger and cook for 5 minutes
- Add the carrots,squash and chicken stock in pot with the onions and bring to a simmer for about 20 minutes.
- 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.
- Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
- Adjust the seasoning with salt, pepper and brown sugar.
- Some people like it spicy so add addition red curry paste or any other type of hot spicy ingredient that you like.
- We add fried onions and chopped bacon as a garnish
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