Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, butternut squash thai red curry soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Ultra delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the Won't you let me feed you a spoonful of red curry with basmati rice to make it up to you? Thank the lawwwwd it's butternut squash season again. 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.
Butternut squash Thai red curry soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Butternut squash Thai red curry soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 1/2 roasted butternut squash
- Take 1 big onion, thinking slice
- Make ready Leftover cauliflower and cabbage in the fridge
- Get Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
- Take 1 tin coconut milk
- Take 1 cup water
- Prepare Roasted sweet potato diced
- Prepare 1 sweet potato
- Prepare 1 tsp curry powder
- Make ready Salt and pepper
- Make ready 1 tbsp cooking oil
To begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. Add the lime juice, then use a hand blender to whizz until completely smooth. I swapped green curry for Thai red curry paste, because I wanted a little bit of a kick and a vibrant orange color.
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
Add the lime juice, then use a hand blender to whizz until completely smooth. I swapped green curry for Thai red curry paste, because I wanted a little bit of a kick and a vibrant orange color. I burned my butternut squash seeds The roasted butternut squash already has a lovely natural sweetness to it which balances nicely against the spicy Thai red curry, creamy coconut. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. It is creamy, flavorful, healthy and vegan!
So that is going to wrap it up with this exceptional food butternut squash thai red curry soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
