Thai Inspired Spicy Curry Butternut Squash Soup Recipe - Allrecipes.com
Thai Inspired Spicy Curry Butternut Squash Soup Recipe
  • READY IN ABOUT hrs

Thai Inspired Spicy Curry Butternut Squash Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 40 mins

Directions

  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.
  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.
  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.
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Reviews More Reviews

Aug 28, 2013

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.

 
Oct 16, 2013

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.

 

3 Ratings

Oct 07, 2013

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.

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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