[Mommy Vegan]MommyVegan Prepare Oishi Butternut squash Thai red curry soup For Vegan's Friend

Butternut squash Thai red curry soup. 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.

This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up. How to Make Thai-Style Butternut Squash Soup. To begin, heat the oil in a large soup pot over medium heat. You can Have Butternut squash Thai red curry soup using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Butternut squash Thai red curry soup

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

Add the onion, garlic, and ginger. Add the lime juice, then use a hand blender to whizz until completely smooth. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months.

Butternut squash Thai red curry soup step by step

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.

Steamed butternut squash, pumpkin, and chile peppers are blended to smooth perfection in this Thai-inspired coconut milk and curry soup Meanwhile, melt butter in a large soup pot over medium heat; stir in onion. Thank you so much for posting it. I have been looking for this soup for a long time. I swapped green curry for Thai red curry paste, because I wanted a little bit of a kick and a vibrant orange color. Hearty Thai Butternut Squash Curry tastes amazing when served with noodles or even with a bowl of rice.