Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, butternut squash thai red curry soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Ultra delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the Won't you let me feed you a spoonful of red curry with basmati rice to make it up to you? Thank the lawwwwd it's butternut squash season again. Light and creamy, vegan butternut squash soup recipe.
Butternut squash Thai red curry soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Butternut squash Thai red curry soup is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Butternut squash Thai red curry soup:
- Prepare 1/2 roasted butternut squash
- Make ready 1 big onion, thinking slice
- Get Leftover cauliflower and cabbage in the fridge
- Take Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
- Prepare 1 tin coconut milk
- Make ready 1 cup water
- Prepare Roasted sweet potato diced
- Make ready 1 sweet potato
- Take 1 tsp curry powder
- Prepare Salt and pepper
- Prepare 1 tbsp cooking oil
Add the onion, garlic, and ginger. I swapped green curry for Thai red curry paste, because I wanted a little bit of a kick and a vibrant orange color. I burned my butternut squash seeds The roasted butternut squash already has a lovely natural sweetness to it which balances nicely against the spicy Thai red curry, creamy coconut. Give plain old butternut squash a fresh Asian twist with red curry, coconut milk, and other Thai-inspired seasonings to make a This lovely red curry butternut squash is sweet, spicy, and mysterious.
Steps 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
I burned my butternut squash seeds The roasted butternut squash already has a lovely natural sweetness to it which balances nicely against the spicy Thai red curry, creamy coconut. Give plain old butternut squash a fresh Asian twist with red curry, coconut milk, and other Thai-inspired seasonings to make a This lovely red curry butternut squash is sweet, spicy, and mysterious. This turkey-friendly side dish won't be everyone's cup of tea, but for those at the table that. Add the lime juice, then use a hand blender to whizz until completely smooth. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for.
So that’s going to wrap this up for this exceptional food butternut squash thai red curry soup recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at 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!
