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

Hey everyone, it’s John, welcome to my recipe site. 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’m gonna make it a bit unique. 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. 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 is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Butternut squash Thai red curry soup is something that I have loved my entire life.

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

The ingredients needed to make Butternut squash Thai red curry soup:
  1. Take 1/2 roasted butternut squash
  2. Prepare 1 big onion, thinking slice
  3. Take Leftover cauliflower and cabbage in the fridge
  4. Get 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. Prepare 1 cup water
  7. Take Roasted sweet potato diced
  8. Prepare 1 sweet potato
  9. Prepare 1 tsp curry powder
  10. Prepare 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. The red curry paste in this Thai Curry Butternut Squash Soup adds a nice kick and flavor to the soup and we love the coconut milk added to make it silky and decadent. 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

For this Thai Curry Butternut Squash Soup, I used a Thai red curry paste, which I think goes quite nicely with butternut squash. 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. To begin, heat the oil in a large soup pot over medium heat.

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