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Before you jump to Thai Curry Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.

Many of us believe that comfort foods are not good for us and that we should avoid them. At times, if your comfort food is basically candy or other junk foods, this holds true. Soemtimes, comfort foods can be very healthy and good for us to eat. Several foods actually do boost your mood when you eat them. When you feel a little down and are in need of an emotional boost, try a few of these.

Put together a trail mixfrom various seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all good for elevating your mood. This is because seeds and nuts have plenty of magnesium which raises your brain’s serotonin levels. Serotonin is the “feel good” natural substance that directs your brain how you feel day in and day out. The higher your levels of serotonin, the happier you are going to feel. Nuts, on top of elevating your mood, can be a great source of protein.

So you see, you don’t need to eat all that junk food when you want to feel better! Test out these hints instead!

We hope you got benefit from reading it, now let’s go back to thai curry butternut squash soup recipe. You can cook thai curry butternut squash soup using 11 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Thai Curry Butternut Squash Soup:

1. Take 3 ounces of oil.
2. You need 1 of each Vidalia onion-small dice.
3. You need 4 cloves of garlic- chopped fine.
4. Use 2 tablespoons of ginger- chopped fine.
5. Prepare 1 of each butternut squash(about 2.5 pounds)-peeled,seeded and large dice.
6. Prepare 6 of small carrots- small dice.
7. Use 1 1/2 quarts of chicken stock.
8. Take 1 can of coconut milk.
9. Take 1 tablespoon of Thai Red Curry Paste.
10. Use 3 tablespoons of brown sugar.
11. Get to taste of salt and pepper.

Steps to make Thai Curry Butternut Squash Soup:

1. Peel,seed and cut the butternut squash in large chunks,dice carrots and onions to a small dice..
2. In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent..
3. Add the chopped garlic and ginger and cook for 5 minutes.
4. Add the carrots,squash and chicken stock in pot with the onions and bring to a simmer for about 20 minutes..
5. When the carrots and the butternut squash are tender the soup should be carefully purred in a blender or food processor. This should be done in small batches and covered with a towel as not to spray hot soup all over you..
6. Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer..
7. Adjust the seasoning with salt, pepper and brown sugar..
8. Some people like it spicy so add addition red curry paste or any other type of hot spicy ingredient that you like..
9. We add fried onions and chopped bacon as a garnish.

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