Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, butternut squash thai red curry soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Butternut squash Thai red curry soup is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Butternut squash Thai red curry soup is something which I have loved my entire life.
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.
To begin with this recipe, we have to prepare a few components. 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:
- Prepare roasted butternut squash
- Get big onion, thinking slice
- Make ready 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 coconut milk
- Take water
- Prepare Roasted sweet potato diced
- Get sweet potato
- Get curry powder
- Get Salt and pepper
- Make ready 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.
So that is going to wrap it up with this exceptional food butternut squash thai red curry soup recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
