Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, thai curry butternut squash soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. This soup isn't so spicy that it won't pair well with other foods. In fact, I think its colors and flavors would liven up a traditional Thanksgiving meal.

Thai Curry Butternut Squash Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Thai Curry Butternut Squash Soup is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook thai curry butternut squash soup using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Thai Curry Butternut Squash Soup:

1. Prepare oil
2. Get each Vidalia onion-small dice
3. Take garlic- chopped fine
4. Make ready ginger- chopped fine
5. Prepare each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
6. Take small carrots- small dice
7. Take chicken stock
8. Take coconut milk
9. Get Thai Red Curry Paste
10. Get brown sugar
11. Make ready salt and pepper

Thai Butternut Squash Soup. Video! Jump to Recipe. Anyhoo - that's where I got the soup idea. I only made a few changes but this is so flipping fabulous. It's creamy and smooth but not souper (I mean, super) thick, which makes it an awesome transition meal from summer to fall.

Instructions to make Thai Curry Butternut Squash Soup:

1. Peel,seed and cut the butternut squash in large chunks,dice carrots and onions to a small dice.
2. In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent.
3. Add the chopped garlic and ginger and cook for 5 minutes
4. Add the carrots,squash and chicken stock in pot with the onions and bring to a simmer for about 20 minutes.
5. 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.
6. Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
7. Adjust the seasoning with salt, pepper and brown sugar.
8. Some people like it spicy so add addition red curry paste or any other type of hot spicy ingredient that you like.
9. We add fried onions and chopped bacon as a garnish

I only made a few changes but this is so flipping fabulous. It's creamy and smooth but not souper (I mean, super) thick, which makes it an awesome transition meal from summer to fall. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. It is creamy, flavorful, healthy and vegan! Butternut squash already gives a great creamy texture to the soup.

So that’s going to wrap this up with this exceptional food thai curry butternut squash soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!