Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut squash thai red curry soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Butternut squash Thai red curry soup is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Butternut squash Thai red curry soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
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 for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted coconut flakes. The soup is really creamy yet very light.
To begin with this recipe, we must first prepare a few components. You can have butternut squash thai red curry soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash Thai red curry soup:
- Make ready 1/2 roasted butternut squash
- Prepare 1 big onion, thinking slice
- Make ready Leftover cauliflower and cabbage in the fridge
- Make ready Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
- Take 1 tin coconut milk
- Prepare 1 cup water
- Make ready Roasted sweet potato diced
- Take 1 sweet potato
- Take 1 tsp curry powder
- Get Salt and pepper
- Get 1 tbsp cooking oil
This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. 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. Curried Butternut Squash Soup - Add a tablespoon of curry powder in place of the red curry paste.
Instructions 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
This curried squash soup is made with spicy, fragrant Thai red curry paste. We've partnered with Vitamix to create this Curried Butternut Squash Soup recipe. When the cold weather strikes, there's nothing like a hot bowl of soup to make you feel all warm and cozy. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry Red lentils tend to break down a bit easier, so I'd recommend sticking with brown or green! I found the recipe Healing Thai Butternut Squash Lentil Soup because I was looking for something to.
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