Thai Curried Butternut Squash Soup Food

THAI CURRY BUTTERNUT SQUASH SOUP

Steps:

• Heat the coconut oil in a heavy-bottomed soup pot or Dutch oven over medium heat.
• Add the onion and cook, stirring often, for 2 minutes.
• Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste.
• Mix well and continue to cook for about 5-6 minutes, stirring often.
• Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
• Add the vegetable broth and bring to a boil.
• Reduce heat and simmer for 30 minutes, or until the squash is very soft.
• Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired).
• Pour the soup back into the soup pot and add 1/2 cup of coconut milk and lime juice. Mix well.
• Taste and season with sea salt or more curry paste, if desired.
• Ladle into soup serving bowls then drizzle with a little more coconut milk then top some fresh cilantro and serve with some additional lime wedges on the side. Enjoy.
• Serve with additional lime wedges. Enjoy.

THAI CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
• Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
• While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don't burn. Transfer coconut flakes to a bowl to cool.
• Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it's not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
• Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.

THAI CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
• Ladle into serving bowls and add a dollop of yogurt.

THAI STYLE BUTTERNUT SQUASH SOUP

Steps:

• Heat the olive oil in a heavy based pan and cook the onion until soft.
• Add the stock, butternut squash and curry powder to taste- as spicy as you like!
• Bring to the boil and then cover and simmer until the squash is tender.
• Once the squash is cooked, stir in the coconut milk.
• Pour into a food process/liquidiser and blend until smooth.
• Return to the pan and warm through.
• Season to taste and serve.

THAI BUTTERNUT SQUASH CURRY SOUP

Steps:

• Combine butternut squash, pumpkin, and water in a large microwave-safe bowl; stir to combine. Microwave at high power until fork tender, about 10 minutes. (You may have to do this in batches, depending on the size of your microwave.) Remove and set aside.
• Meanwhile, melt butter in a large soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, chile peppers, curry paste, coriander, ginger, and cumin; stir until combined.
• Add cooked squash mixture, chicken broth, vegetable broth, and brown sugar to the soup pot. Cook until squash and pumpkin are tender and soup is heated through, about 10 minutes.
• Fill blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Stir in coconut milk.

THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP

Steps:

• 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.
• 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.
• 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.

SLOW COOKER 5-INGREDIENT THAI CURRY BUTTERNUT SQUASH SOUP

Steps:

• Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
• Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.
• Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.
• Serve alone or with optional toppings.

THAI SQUASH SOUP

Steps:

• Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened - add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
• Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.

THAI BUTTERNUT SQUASH SOUP

Steps:

• Peel the squash, remove seeds and cut into large cubes together with the carrot.
• Heat the oil and cook the onione with garlic and ginger until soft, but not browned.
• Add the squash, carrots and lemongrass, just cover with vegetable stock, bring to boil and cook on low power until squash is tender. Add the mango and chilli sometime during the cooking.
• Add the coconut milk and curry powder, cream using a food processor or a handheld blender until smooth. Take out any stubborn lemongrass pieces ;).
• Heat again and season to taste.