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
• Protein 2.58 g Low Source
• Carbs 20.18 g Moderate
• Total Fat 3.19 g Low Source
• Saturated Fat 1.02 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.61 mg Low Source
• Sodium 248.34 mg Moderate
• Fiber 4.55 g Moderate
• Sugar 8.22 g Moderate
• Added Sugar 3.3 g Moderate
• Calcium 125.43 mg Low Source
• Iron 0.92 mg Low Source
• Potassium 488.4 mg Moderate
• Vitamin A 533.48 mcg_rae Good Source
• Vitamin C 21.61 mg Good Source
• Vitamin D 0.65 mcg Low Source

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

• Celery
• Garlic 🧄
• Onions 🧅