Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, butternut squash thai red curry soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Try our squash soup then check out our best soup recipes, and make homemade bread rolls to serve on the side. This soup recipe is vegan, but check the ingredients of the thai red curry paste, as some brands contain dried shrimp. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated.
Butternut squash Thai red curry soup is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Butternut squash Thai red curry soup is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Take 1/2 roasted butternut squash
- Prepare 1 big onion, thinking slice
- Take 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
- Make ready 1 cup water
- Make ready Roasted sweet potato diced
- Make ready 1 sweet potato
- Take 1 tsp curry powder
- Prepare Salt and pepper
- Make ready 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. The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too. Butternut squash soup gets a makeover with this recipe featuring red curry paste, coconut milk, and fresh ginger– guaranteed to please on a chilly fall day. This soup is a blend of origins, too.
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 don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. 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. Whisk in the coconut milk and chicken stock. Sit the chicken in a large, deep pan.
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