Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, butternut squash thai red curry soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Butternut squash Thai red curry soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Butternut squash Thai red curry soup is something that I’ve loved my entire life. They are nice and they look fantastic.

Try our squash soup then check out our best soup recipes, and make homemade bread rolls to serve on the side. This soup recipe is vegan, but check the ingredients of the thai red curry paste, as some brands contain dried shrimp. 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 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. Take 1/2 roasted butternut squash
2. Take 1 big onion, thinking slice
3. Make ready Leftover cauliflower and cabbage in the fridge
4. Get Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
5. Get 1 tin coconut milk
6. Take 1 cup water
7. Get Roasted sweet potato diced
8. Prepare 1 sweet potato
9. Get 1 tsp curry powder
10. Take Salt and pepper
11. Make ready 1 tbsp cooking oil

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.

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

This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too. Add squash, red peppers, red curry paste, ginger, and garlic. Add extra butter if the pot dries out, to avoid burning onion or squash. Whisk in the coconut milk and chicken stock.

So that is going to wrap it up for this special food butternut squash thai red curry soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!