Thai Inspired Spicy Curry Butternut Squash Soup                            

Servings: 6

Ingredients

	1 peppers chili moritas, or more to taste
	1/2 large white onion, diced
	1 stalk celery, diced
	1 tablespoon garlic
	2 1/2 medium (blank)s carrots, peeled and diced
	1 tablespoon olive oil
	1/2 pinch salt and ground black pepper to taste
	1 tablespoon red curry paste, or to taste
	1 1/2 teaspoons smoked paprika
	1/2 large butternut squash - peeled, seeded, and diced
	2 cups chicken stock
	2 cups water
	1/2 (14-ounce) can coconut milk
	2 1/2 tablespoons (blank)s bay leaves

Directions

Step 1 Heat a sizable heavy-bottom pot over medium-high heat; add essential olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, three to five minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to a quarter-hour.

Step 2 Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about five 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 one hour.

Step 3 Pour squash mixture right into a blender only half full. Cover and hold the lid down; pulse several times before leaving to blend. Puree in batches until smooth.