Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, butternut squash thai red curry soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Butternut squash Thai red curry soup is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Butternut squash Thai red curry soup is something that I have 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 Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn't resist seasoning it with red Thai curry paste like I did. This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up. How to Make Thai-Style Butternut Squash Soup.
To begin with this particular recipe, we must 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:
- Take 1/2 roasted butternut squash
- Make ready 1 big onion, thinking slice
- Get 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£
- Make ready 1 tin coconut milk
- Take 1 cup water
- Prepare Roasted sweet potato diced
- Take 1 sweet potato
- Take 1 tsp curry powder
- Take Salt and pepper
- Make ready 1 tbsp cooking oil
It is creamy, flavorful, healthy and vegan! Curried Butternut Squash Soup - Add a tablespoon of curry powder in place of the red curry paste. Coconut Butternut Squash Soup - Add more coconut milk to. I swapped green curry for Thai red curry paste, because I wanted a little bit of a kick and a vibrant orange color.
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
Coconut Butternut Squash Soup - Add more coconut milk to. 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. Butternut squash tasted neither like butter or like nuts; spaghetti squash was most definitely not pasta. I love simple recipes like this!
So that’s going to wrap this up with this exceptional food butternut squash thai red curry soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
