Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash thai red curry soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Butternut squash Thai red curry soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Butternut squash Thai red curry soup is something that I’ve loved my entire life.
To begin with this 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 can achieve that.
The ingredients needed to make Butternut squash Thai red curry soup:
- Make ready 1/2 roasted butternut squash
- Take 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£
- Take 1 tin coconut milk
- Make ready 1 cup water
- Prepare Roasted sweet potato diced
- Make ready 1 sweet potato
- Prepare 1 tsp curry powder
- Prepare Salt and pepper
- Take 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 for this special food butternut squash thai red curry soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more 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!
