Thai Inspired Spicy Curry Butternut Squash Soup

Ingredients

• 2  bay leaves 
• 1 large butternut squash diced peeled seeded
• 14 ounce coconut milk canned
• 5  carrots diced peeled
• 2 stalks celery diced
• 1 quart chicken stock see 
• 2  chili moritas to taste
• 2 cloves garlic 
• 12 servings salt and ground pepper black to taste
• 2 tablespoons olive oil 
• 2 tablespoons curry paste red to taste
• 1 tablespoon paprika smoked
• 1 quart water 
• 1 large onion diced white

Equipment

• pot
• blender

Directions

1. 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.
2. Stir curry paste and paprika into chili-onion mixture until coated.
3. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes.
4. 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.
5. 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.