Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, butternut squash thai red curry soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. 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. Light and creamy, vegan butternut squash soup recipe.

Butternut squash Thai red curry soup is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Butternut squash Thai red curry soup is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

How to Make Thai-Style Butternut Squash Soup. To begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. 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:

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 onion, garlic, and ginger. 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. Hearty Thai Butternut Squash Curry tastes amazing when served with noodles or even with a bowl of rice. Sweet chunks of butternut squash, Tofu, red pepper in a creamy aromatic Thai curry base is Today was such a day when I was craving for some warm soup or a curry.

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