Butternut squash Thai red curry soup
Butternut squash Thai red curry soup

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, butternut squash thai red curry soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Butternut squash Thai red curry soup is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Butternut squash Thai red curry soup is something which I have loved my whole life.

Order Award Winning Varieties From The Experts. The Best New And Exclusive Varieties For Your Gardens! Free UK Delivery on Eligible Orders Heat the coconut oil in a large pan over a medium heat and add the curry paste. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat.

To get started with this particular recipe, we must 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. Take 1/2 roasted butternut squash
  2. Prepare 1 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. Get 1 tin coconut milk
  6. Make ready 1 cup water
  7. Prepare Roasted sweet potato diced
  8. Make ready 1 sweet potato
  9. Prepare 1 tsp curry powder
  10. Prepare Salt and pepper
  11. Get 1 tbsp cooking oil

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Add the broth, coconut milk, fish sauce, and sugar. Here is how you achieve that. Stir in chicken broth, while scrapping bottom of pan.

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

Here is how you achieve that. Stir in chicken broth, while scrapping bottom of pan. Add squash and sugar and season with salt to taste. A mildly spicy coconut curry butternut squash soup with Thai red curry and fresh lime. As an Amazon Associate, we earn from qualifying purchases.

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