Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash thai red curry soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

exante Has Diet Plans To Suit You That Help You Meet Your Weight Loss Goals. Heat the coconut oil in a large pan over a medium heat and add the curry paste. Tip in the butternut squash, stock and a little. The soup has a lot of flavor from the seasonings and a little bit of a kick from the Thai red curry paste and red pepper flakes.

Butternut squash Thai red curry soup is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Butternut squash Thai red curry soup is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have 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 1/2 roasted butternut squash
2. Get 1 big onion, thinking slice
3. Take 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 1 tin coconut milk
6. Take 1 cup water
7. Take Roasted sweet potato diced
8. Get 1 sweet potato
9. Prepare 1 tsp curry powder
10. Take Salt and pepper
11. Prepare 1 tbsp cooking oil

Pour coconut milk and skimmed milk into the pot; bring to the boil. Thai butternut squash soup; Thai butternut squash soup. 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.

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

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. Add the broth, coconut milk, fish sauce, and sugar. For the Thai roasted butternut squash soup: Warm the coconut oil in the bottom of a saucepan. If using the ground spices, stir them in and cook for just.

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