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Spicy Thai Butternut Squash Soup

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PREP TIME
20 min
COOKING TIME
80 min
TOTAL TIME
100 min
SERVINGS
12 servings
Lunch
Spicy Thai Butternut Squash Soup
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
1
Heat a substantial, thick-walled cooking vessel over an elevated heat setting; introduce olive oil. Sear and blend chili moritas in the hot oil until they are puffed up and become tender, approximately 3 to 5 minutes. Combine the softened chili moritas with chopped onion, carrots, celery, garlic, salt, and pepper; cook until the onion becomes translucent, around 10 to 15 minutes.
2
Mix curry paste and paprika into the chili-onion mixture until it is evenly coated. Introduce butternut squash to the blend; cook and stir until the squash develops a light brown hue, roughly 5 minutes. Combine chicken stock, water, and coconut milk with the squash mixture; add bay leaves. Bring the mixture to a rolling boil, then decrease the heat and let it simmer until the squash is tender, approximately 1 hour.
3
Carefully transfer the squash mixture to a blender that is less than half full. Cover and maintain the lid in place; pulse a few times before leaving it to blend on its own. Blend the mixture in batches until it reaches a smooth consistency.