THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP
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!
Provided by JohnSned
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.3 g, Cholesterol 0.2 mg, Fat 11.1 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 6.7 g, Sodium 310 mg, Sugar 4.6 g
THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
Make and share this Thai-Inspired Butternut Squash Soup With Coconut Milk recipe from Food.com.
Provided by Robbie 22
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
- Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
- Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.
Nutrition Facts : Calories 392.6, Fat 25.9, SaturatedFat 11.6, Sodium 1104.6, Carbohydrate 34.5, Fiber 6, Sugar 12.1, Protein 12.1
THAI INSPIRED BUTTERNUT SQUASH CURRY
This is my take on a vegetarian curry. You can make it as mild or spicy as you like by just adjusting the amount of green curry paste. Remember one of the keys to a great curry is proper seasoning so make sure you taste and adjust as needed.
Provided by Jencathen
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 12" skillet heat olive oil over medium heat. Add shallots and garlic and saute until shallots are translucent. Be careful to NOT burn the garlic.
- Add 1/2 the can of coconut milk and bring to a boil. Boil for 3 minutes.
- Add curry paste to the coconut milk in the skillet. For milder sauce use 2 teaspoons of the paste. For hotter use 1 tbsp or more.
- Once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. Season with salt and pepper. Stir well.
- Add the cauliflower to the skillet. Bring the mixture to a boil and then lower the heat and simmer for 10 minutes.
- Add the squash and the zucchini to the pan and return to a boil. Lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.
- Be sure to stir the mixture periodically. If you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.
- Taste and adjust season accordingly.
- Serve over rice.
Nutrition Facts : Calories 359.1, Fat 18.3, SaturatedFat 15.8, Cholesterol 0.1, Sodium 257.7, Carbohydrate 49.8, Fiber 10.2, Sugar 15, Protein 8.1
More about "thai inspired butternut squash curry recipes"
THAI-INSPIRED BUTTERNUT SQUASH SOUP - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
THAI BUTTERNUT SQUASH RED CURRY RECIPE | LITTLE SPICE JAR
From littlespicejar.com
THAI BUTTERNUT SQUASH CURRY (INSTANT POT - COOKING CARNIVAL
From cookingcarnival.com
THAI CURRY BUTTERNUT SQUASH SOUP RECIPE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
VEGAN BUTTERNUT SQUASH, CHESTNUT, SPINACH AND FETA FILO PIE
From cupfulofkale.com
THAI-INSPIRED BUTTERNUT SQUASH SOUP - THE DEFINED DISH
From thedefineddish.com
VEGAN THAI GREEN CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BUTTERNUT SQUASH CURRY WITH CHICKPEAS - RAINBOW PLANT LIFE
From rainbowplantlife.com
THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
From onceuponachef.com
THAI INSPIRED BUTTERNUT SQUASH CURRY - PLAIN.RECIPES
From plain.recipes
SLOW COOKER SAUCY THAI BUTTERNUT SQUASH CURRY.
From halfbakedharvest.com
CRAVINGS | BUTTERNUT SQUASH THAI CURRY
From
BUTTERNUT SQUASH CURRY - SIX HUNGRY FEET - ASIAN-INSPIRED
From sixhungryfeet.com
INSTANT POT BUTTERNUT SQUASH SOUP (THAI-INSPIRED)
From minimalistbaker.com
BUTTERNUT SQUASH AND CHICKPEA CURRY - THREE LITTLE CHICKPEAS
From threelittlechickpeas.com
THAI-STYLE BUTTERNUT SQUASH CURRY RECIPE – JEN'S FOOD BLOG
From jensfoodblog.com
THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP - PLAIN.RECIPES
From plain.recipes
THAI-STYLE BUTTERNUT SQUASH CURRY - MAO.TINOSMARBLE.COM
From mao.tinosmarble.com
THAI CURRY SQUASH SOUP RECIPE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
THAI BUTTERNUT SQUASH CURRY | TESCO REAL FOOD
From realfood.tesco.com
RECIPE: THAI-INSPIRED RED LENTIL BUTTERNUT CURRY - HAPPY HEALTH
From happyhealth.cc
THAI-STYLE TOFU AND BUTTERNUT SQUASH CURRY — EAT THIS NOT THAT
From eatthis.com
34 AMAZING BUTTERNUT SQUASH RECIPES - OH MY VEGGIES
From ohmyveggies.com
You'll also love