Made by You Thai Curry Butternut Squash Soup

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Before you jump to Thai Curry Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.

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Your beverage ought to be water or juice or milk. Drinking a large soda forces hundreds of empty fat laden calories into your diet. Usually a single helping of soda should be eight ounces big. That helping normally includes at least a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes start out at twenty ounces. Thirty ounces, however, is much more common. This implies that your drink alone will put dozens of ounces of sugar into your body as well as several thousand empty calories. It is much healthier to decide on milk, juice or normal water.

Common logic tells us that one sure way to get healthy and lose fat is to skip the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good idea but if you make good choices, there is no reason you can’t visit your drive through now and then. Sometimes the thing you need is to let someone else produce your dinner. When you select wholesome menu items, you do not have to feel bad about visiting the drive through.

We hope you got insight from reading it, now let’s go back to thai curry butternut squash soup recipe. To cook thai curry butternut squash soup you only need 11 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Thai Curry Butternut Squash Soup:

1. Use oil
2. You need each Vidalia onion-small dice
3. Get garlic- chopped fine
4. Provide ginger- chopped fine
5. Provide each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
6. Use small carrots- small dice
7. Prepare chicken stock
8. Provide coconut milk
9. Prepare Thai Red Curry Paste
10. You need brown sugar
11. Take salt and pepper

Instructions to make Thai Curry Butternut Squash Soup:

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

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