Recipe: Thai Curry Butternut Squash Soup

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Today's highlight is the thai curry butternut squash soup. This delightful recipe is easy and quick to prepare.

All you require are 11 ingredients and the readiness to follow 9 easy steps.

• 3 ounces oil
• 1 each Vidalia onion-small dice
• 4 cloves garlic- chopped fine
• 2 tablespoons ginger- chopped fine
• 1 each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
• 6 small carrots- small dice
• 1 1/2 quarts chicken stock
• 1 can coconut milk
• 1 tablespoon Thai Red Curry Paste
• 3 tablespoons brown sugar
• to taste salt and pepper

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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "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

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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