Description
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!
Ingredients
- 2 tablespoons olive oil
- 2 chili moritas, or more to taste
- 1 large white onion, diced
- 5 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic
- salt and ground black pepper to taste
- 2 tablespoons red curry paste, or to taste
- 1 tablespoon smoked paprika
- 1 large butternut squash – peeled, seeded, and diced
- 1 quart chicken stock
- 1 quart water
- 1 (14 ounce) can coconut milk
- 2 bay leaves
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 12