Recipe of Gordon Ramsay Butternut squash Thai red curry soup

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, butternut squash thai red curry soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Butternut squash Thai red curry soup is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Butternut squash Thai red curry soup is something which I have loved my entire life. They’re nice and they look fantastic.

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.

To get started with this recipe, we have to first prepare a few ingredients. 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:

1. Get roasted butternut squash
2. Get big onion, thinking slice
3. Get Leftover cauliflower and cabbage in the fridge
4. Take Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
5. Prepare coconut milk
6. Get water
7. Take Roasted sweet potato diced
8. Get sweet potato
9. Make ready curry powder
10. Make ready Salt and pepper
11. Take 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.

Steps 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.

So that’s going to wrap this up for this exceptional food butternut squash thai red curry soup recipe. Thanks so much for reading. I am confident that you will 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, friends and colleague. Thank you for reading. Go on get cooking!