Recipe by JohnSned
"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!"
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chili moritas, or more to taste
white onion, diced
carrots, peeled and diced
salt and ground black pepper to taste
red curry paste, or to taste
butternut squash - peeled, seeded, and diced
1 (14 ounce) can
Awesome flavour ! However I would highly recommend NOT using a blender to puree the soup. Especially if the soup is still hot. Even at half full the soup exploded out of the lid. We simply could not hold it tight enough. We pretty much had the entire kitchen covered in soup.
I would suggest using a hand blender in the soup pot or mashing the soup first before pureeing. This soup would also make an excellent sauce for a Thai Chicken dish over rice or noodles.
This is a wonderful recipe! I saw the previous reviews about there being too much liquid, and it being hard to puree so I made some changes. I roasted the squash and carrots so I could add them to the onion mixture then blend to a puree with some stock for moisture. Once pureed I added 1 can of coconut milk (I think I'll add 2 next time) and 2 cups of stock. It must be much thicker than originally called for but I like thick soup. The chili moritas are wonderful and I will be looking for ways to use them more! I love them so much I'm going to add 4 next time.
The flavours are very nice but I felt that it came out way too thin. Next time I would probably do 2 cans of coconut milk and cut out the extra quart of water.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Inspired Spicy Curry Butternut Squash Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 160
** Calories from Fat: 100
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