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

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, butternut squash thai red curry soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really 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. 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.

Butternut squash Thai red curry soup is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Butternut squash Thai red curry soup is something which I have loved my entire life. They are nice and they look fantastic.

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

To begin, heat the oil in a large soup pot over medium heat. 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.

Steps 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 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. 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. It is creamy, flavorful, healthy and vegan!

So that is going to wrap it up for this exceptional food butternut squash thai red curry soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!