Recipe of Homemade Butternut squash Thai red curry soup

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash thai red curry soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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 fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Butternut squash Thai red curry soup is something that I’ve loved my entire life.

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. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated.

To get started with this recipe, we must first prepare a few ingredients. You can have 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. Prepare roasted butternut squash
2. Make ready 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. Take coconut milk
6. Prepare water
7. Prepare Roasted sweet potato diced
8. Get sweet potato
9. Prepare curry powder
10. Prepare Salt and pepper
11. Get cooking oil

As an Amazon Associate, we earn from qualifying purchases. We are aaalll about the butternut squash these days. I used a combination of ingredients that may just surprise you. For this Thai Curry Butternut Squash Soup, I used a Thai red curry paste, which I think goes quite nicely with butternut squash.

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

I used a combination of ingredients that may just surprise you. 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.

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