Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, butternut squash thai red curry soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Butternut squash Thai red curry soup is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Butternut squash Thai red curry soup is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook butternut squash thai red curry soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash Thai red curry soup:
- Take 1/2 roasted butternut squash
- Prepare 1 big onion, thinking slice
- Prepare Leftover cauliflower and cabbage in the fridge
- Prepare Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
- Prepare 1 tin coconut milk
- Get 1 cup water
- Prepare Roasted sweet potato diced
- Prepare 1 sweet potato
- Make ready 1 tsp curry powder
- Prepare Salt and pepper
- Get 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.
Instructions to make Butternut squash Thai red curry soup:
- 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.
- 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.
- Use hand blend and blend everything until all lovely and smooth.
- 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
- 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’s going to wrap it up with this special food butternut squash thai red curry soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
