Butternut squash Thai red curry soup
Butternut squash Thai red curry soup

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, butternut squash thai red curry soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Butternut squash Thai red curry soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Butternut squash Thai red curry soup is something which I have loved my entire life. They’re nice and they look fantastic.

Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. For the Thai roasted butternut squash soup: Warm the coconut oil in the bottom of a saucepan. Add the butternut squash and grated ginger, stir to coat with the oil.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook butternut squash thai red curry soup using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Butternut squash Thai red curry soup:
  1. Make ready 1/2 roasted butternut squash
  2. Prepare 1 big onion, thinking slice
  3. Prepare Leftover cauliflower and cabbage in the fridge
  4. Take Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
  5. Make ready 1 tin coconut milk
  6. Take 1 cup water
  7. Get Roasted sweet potato diced
  8. Prepare 1 sweet potato
  9. Get 1 tsp curry powder
  10. Get Salt and pepper
  11. Prepare 1 tbsp cooking oil

As an Amazon Associate, we earn from qualifying purchases. We are aaalll about the butternut squash these days. Speaking of sneaking curry in, one appetizer that I snuck curry into where you would never expect it is in Curry Stuffed Jalapeños. I used a combination of ingredients that may just surprise you.

Steps to make Butternut squash Thai red curry soup:
  1. Heat up saucepan medium heat, add vegetable cooking oil, then add onion in. Once your onion soften up add the cauliflower and cabbage in l. Let it cook for 10-15 min.
  2. Roast half of butternut squash in medium heat oven for 50 min. Scoop out your butternut meat and add that into to soup. Add thai red curry sauce and coconut milk in. Stir well.
  3. Use hand blend and blend everything until all lovely and smooth.
  4. Coated your sweet potato in curry powder, vegetable cooking oil and salt and pepper. Roast your sweet potato in oven for 15-20 until they cooked
  5. Serve up with a splash of cream or sour cream if prefer

Speaking of sneaking curry in, one appetizer that I snuck curry into where you would never expect it is in Curry Stuffed Jalapeños. I used a combination of ingredients that may just surprise you. Stir in chicken broth, while scrapping bottom of pan. Add squash and sugar and season with salt to taste. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker.

So that is going to wrap it up with this exceptional food butternut squash thai red curry soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!