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Thai Curry Butternut Squash Soup
Thai Curry Butternut Squash Soup

Before you jump to Thai Curry Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.

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Know that blueberries are great for your heart. You should know that blueberries are loaded with antioxidants, specially pterostilbene. Pterostilbene acts much like the resveratrol in grapes. This partcular antioxidant could be able to help your body improve its ability to process the fat and cholesterol you take in. If your body is able to easily break down fat and cholesterol, they will not build up in your body or cause your heart to have problems. That, in effect, helps your heart be as healthy as possible.

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

The ingredients needed to cook Thai Curry Butternut Squash Soup:
  1. You need 3 ounces oil
  2. Provide 1 each Vidalia onion-small dice
  3. You need 4 cloves garlic- chopped fine
  4. Take 2 tablespoons ginger- chopped fine
  5. Get 1 each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
  6. Prepare 6 small carrots- small dice
  7. Prepare 1 1/2 quarts chicken stock
  8. Prepare 1 can coconut milk
  9. You need 1 tablespoon Thai Red Curry Paste
  10. Provide 3 tablespoons brown sugar
  11. Provide to taste 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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