Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, butternut squash thai red curry soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Butternut squash Thai red curry soup is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Butternut squash Thai red curry soup is something that I’ve loved my whole life.

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

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

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.

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