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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
Directions
Step 1
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.
Step 2
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.
Step 3
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 160 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat7g | 34% |
| Cholesterol0mg | 0% |
| Sodium310mg | 13% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber4g | 14% |
| Total Sugars5g | |
| Protein3g | |
| Vitamin C27mg | 137% |
| Calcium81mg | 6% |
| Iron2mg | 12% |
| Potassium609mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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