- 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
- 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.
05/08/2018
recipepes.com
Thai nspired Spicy Curry Butternut Squash Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
