Use homemade guacamole and fresh lime juice to liven up this traditional dish.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 310 mg |
| Sugars | 5 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the directions as well as I could. I substituted fresh jalapeño peppers because that is what was available. Everything else I did pretty much as directed except I used vegetarian soup stock to keep it vegetarian. I simmered the soup for an hour before I added the coconut milk then used an immersion blender. It was nice and thick. Great flavor!
I made a few changes because I didn’t want to go to the grocery store, so take this review with a grain of salt: used 1/2 tablespoon chili powder instead of fresh, subbed leeks for celery and omitted the water because I like thick soups. It was really good! I will definitely make it again, and I suspect the fresh chills will take it from 4 to 5 stars.
Great recipe. Didn’t have the peppers so I substituted 1/2 a Tb of chili powder. Perfect winter soup.
This is a wonderful recipe! I saw the previous reviews about there being too much liquid, and it being hard to puree so I made some changes. I roasted the squash and carrots so I could add them to the onion mixture then blend to a puree with some stock for moisture. Once pureed I added 1 can of coconut milk (I think I’ll add 2 next time) and 2 cups of stock. It must be much thicker than originally called for but I like thick soup. The chili moritas are wonderful and I will be looking for ways to use them more! I love them so much I’m going to add 4 next time.
The flavours are very nice but I felt that it came out way too thin. Next time I would probably do 2 cans of coconut milk and cut out the extra quart of water.
Awesome flavour ! However I would highly recommend NOT using a blender to puree the soup. Especially if the soup is still hot. Even at half full the soup exploded out of the lid. We simply could not hold it tight enough. We pretty much had the entire kitchen covered in soup. I would suggest using a hand blender in the soup pot or mashing the soup first before pureeing. This soup would also make an excellent sauce for a Thai Chicken dish over rice or noodles.