Steps to Prepare Favorite Butternut squash Thai red curry soup

Hey everyone, it’s Gordon, welcome to our recipe site. Today, I will show you a way to prepare a special dish, butternut squash thai red curry soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Add the butternut squash and grated ginger, stir to coat with the oil. 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 well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Butternut squash Thai red curry soup is something which I have loved my whole life. They’re fine and they look fantastic.

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:

1. Prepare 1/2 roasted butternut squash
2. Prepare 1 big onion, thinking slice
3. Make ready 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. Get 1 tin coconut milk
6. Prepare 1 cup water
7. Make ready Roasted sweet potato diced
8. Prepare 1 sweet potato
9. Take 1 tsp curry powder
10. Get Salt and pepper
11. Make ready 1 tbsp cooking oil

As an Amazon Associate, we earn from qualifying purchases. We are aaalll about the butternut squash these days. I used a combination of ingredients that may just surprise you. For this Thai Curry Butternut Squash Soup, I used a Thai red curry paste, which I think goes quite nicely with butternut squash.

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

I used a combination of ingredients that may just surprise you. For this Thai Curry Butternut Squash Soup, I used a Thai red curry paste, which I think goes quite nicely with butternut squash. Stir in chicken broth, while scrapping bottom of pan. Add squash and sugar and season with salt to taste. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker.

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