Thai-Style Spicy Curry Butternut Squash Soup

1. 1

   Heat a large heavy-bottomed pot over medium-high heat and add olive oil. Cook and stir the chili moritas in the hot oil until they puff and soften, 3 to 5 minutes. Stir in the onion, carrots, celery, garlic, salt, and pepper with the chili moritas and cook until the onion turns translucent, 10 to 15 minutes.

2. 2

   Stir the curry paste and paprika into the chili-onion mixture until everything is coated. Add the butternut squash; cook and stir until the squash is lightly browned, about 5 minutes. Pour in the chicken stock, water, and coconut milk; add the bay leaves. Bring to a boil, reduce the heat, and simmer until the squash is softened, about 1 hour.

3. 3

   Pour the squash mixture into a blender, filling it no more than halfway. Cover and hold the lid down; pulse a few times, then blend continuously. Puree in batches until smooth.

• Calories 111.09 kcal — Moderate 6%
• Protein 2.58 g ⌄ Low Source 5%
• Carbohydrate 20.18 g 7%
• Total Fat 3.19 g ⌄ Low Source 4%
• Saturated Fat 1.02 g — Moderate 5%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 0.61 mg ⌄ Low Source 0%
• Sodium 250.55 mg — Moderate 11%
• Dietary Fiber 4.55 g — Moderate 16%
• Total Sugars 8.22 g --
• Added Sugars 3.3 g — Moderate 7%
• Calcium 122.98 mg ⌄ Low Source 9%
• Iron 0.92 mg ⌄ Low Source 5%
• Potassium 488.4 mg — Moderate 10%
• Vitamin A 533.48 mcg ↗ Good Source 59%
• Vitamin C 21.37 mg ↗ Good Source 24%
• Vitamin D 0.37 mcg ⌄ Low Source 2%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅