Hey everyone, it is Louise, welcome to our recipe site. 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. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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 coconut flakes. The soup is really creamy yet very light. Try our butternut squash recipe with the punchy flavours of thai red curry for an easy winter warmer.

Butternut squash Thai red curry soup is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Butternut squash Thai red curry soup is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to 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 it.

The ingredients needed to make Butternut squash Thai red curry soup:

1. Make ready 1/2 roasted butternut squash
2. Make ready 1 big onion, thinking slice
3. Prepare Leftover cauliflower and cabbage in the fridge
4. Make ready Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk
5. Make ready 1 tin coconut milk
6. Make ready 1 cup water
7. Make ready Roasted sweet potato diced
8. Prepare 1 sweet potato
9. Get 1 tsp curry powder
10. Prepare Salt and pepper
11. Make ready 1 tbsp cooking oil

Thai Red Curry Chicken & Squash Recipe แกงเผ็ดไก่ - Hot Thai Kitchen. 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. Give plain old butternut squash a fresh Asian twist with red curry, coconut milk, and other Thai-inspired seasonings to make a This lovely red curry butternut squash is sweet, spicy, and mysterious.

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

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. Give plain old butternut squash a fresh Asian twist with red curry, coconut milk, and other Thai-inspired seasonings to make a This lovely red curry butternut squash is sweet, spicy, and mysterious. This turkey-friendly side dish won't be everyone's cup of tea, but for those at the table that. Joanne Chang switches up the flavors of Thanksgiving's classic squash soup with a host of Asian ingredients, including curry paste, ginger and coconut milk. Curried Butternut Squash Soup: Recipe Instructions.

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