Steps to Make Perfect Butternut squash Thai red curry soup

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, butternut squash thai red curry soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

This soup is a blend of origins, too. 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.

Butternut squash Thai red curry soup is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Butternut squash Thai red curry soup is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first 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 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. Prepare Leftover cauliflower and cabbage in the fridge
4. Make ready Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
5. Prepare 1 tin coconut milk
6. Prepare 1 cup water
7. Take Roasted sweet potato diced
8. Get 1 sweet potato
9. Get 1 tsp curry powder
10. Take Salt and pepper
11. Get 1 tbsp cooking oil

A mildly spicy coconut curry butternut squash soup with Thai red curry and fresh lime. As an Amazon Associate, we earn from qualifying purchases. We are aaalll about the butternut squash these days. Speaking of sneaking curry in, one appetizer that I snuck curry into where you would never expect it is in Curry Stuffed Jalapeños.

Instructions 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

We are aaalll about the butternut squash these days. Speaking of sneaking curry in, one appetizer that I snuck curry into where you would never expect it is in Curry Stuffed Jalapeños. I used a combination of ingredients that may just surprise you. Stir in chicken broth, while scraping bottom of pan. Add squash and sugar and season with salt to taste.

So that is going to wrap it up with this special food butternut squash thai red curry soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s 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, colleague and friends. Thank you for reading. Go on get cooking!