Thai Curry Butternut Squash Soup
My Culinary Arts 2 Class played around with this recipe today.
Nice soup for Fall. They added bacon and fried onion for texture and great flavor. It worked well.
Thai Curry Butternut Squash Soup
My Culinary Arts 2 Class played around with this recipe today.
Nice soup for Fall. They added bacon and fried onion for texture and great flavor. It worked well.
Cooking Instructions
- 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
Similar Recipes
-
Creamy Red Thai Curry Squash Soup Creamy Red Thai Curry Squash Soup
This soup is filling and luscious, while still being bright and fresh with the addition of lime, lemongrass and chile. Its best made with kobocha squash, which gives the soup an unparalleled creaminess, but pumpkin or butternut squash will work and it will still be awesome. I like to serve this with a side of jasmine rice and garnish with a sprinkle of pumpkin seeds, cilantro and a drizzle of heavy cream.
-
Thai Curry Carrot Coconut Soup Thai Curry Carrot Coconut Soup
Variation from a Thai Curry Butternut Squash Soup
-
Salmon Thai Curry Noodle Soup Salmon Thai Curry Noodle Soup
A CREAMY SALMON NOODLE SOUP IN THAI STYLE......
-
Butternut squash and curry soup with chicken Butternut squash and curry soup with chicken
This is a perfect soup for cold weather! It is sweet, spicy, and will make you feel all warm and cozy. Enjoy!
-
Thai Coconut Curry Soup Thai Coconut Curry Soup
Loosely based on a Thai recipe from a cooking class I took in Ko Lanta, Thailand made from ingredients easily sourced from my small local grocery store. I tried to do it this way to make the recipe more accessible. Not everyone has access to an Asian supermarket..I like spicy food so this will make a very spicy soup. (we're talkin' north-eastern Thai spicy!) Adjust the amount of chiles to taste. I used turkey since it's leaner and cheaper here. Use chicken, shrimp, or any source of protein.
-
Thai coconut curry soup Thai coconut curry soup
Had something similar in a restaurant. I like mine better.
Mrsrachaelr -
Thai Coconut Curry Beef Soup Thai Coconut Curry Beef Soup
I love coming up with new recipes and this one is worthy of sharing. My spin in coconut Curry Miso.
-
-
Japanese Curry Pumpkin Soup #mommasrecipes Japanese Curry Pumpkin Soup #mommasrecipes
Kabocha squash is the one I use in this recipe because Kabocha is much sweeter and denser than butternut squash, making this soup creamier and tastier.
-
Red Curry Coconut Potato Soup Red Curry Coconut Potato Soup
easy traditional thai soup that packs a punch
-
Delicious Thai-style Soup Curry with Shiitake Powder Delicious Thai-style Soup Curry with Shiitake Powder
Adding Shiitake powder to any type of curry makes it more delicious, but as Thai curries use herbs, it pairs perfectly with dried Shiitake!Shiitake has 2 types of aroma, the scent picked up by the nose before we eat it, and the smell that rises up from deep inside our throat after swallowing it. The latter scent is stronger for Shiitake, so it also amplifies spices' aroma and other ingredients.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods."Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020Our presentation: https://youtu.be/__vQxdQmKnY
More Recipes
Comments