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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, butternut squash thai red curry soup. It is one of my favorites. For mine, I’m gonna make it a 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. Add the butternut squash and grated ginger, stir to coat with the oil.

Butternut squash Thai red curry soup is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Butternut squash Thai red curry soup is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to 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. Take 1 big onion, thinking slice
  3. Prepare Leftover cauliflower and cabbage in the fridge
  4. Prepare Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
  5. Prepare 1 tin coconut milk
  6. Make ready 1 cup water
  7. Get Roasted sweet potato diced
  8. Make ready 1 sweet potato
  9. Make ready 1 tsp curry powder
  10. Prepare Salt and pepper
  11. Make ready 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.

Instructions 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.

So that’s going to wrap this up for this special food butternut squash thai red curry soup recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!