Easiest Way to Make Tasty Butternut squash Thai red curry soup

Butternut squash Thai red curry soup. Add the coconut milk, vegetable broth, and butternut squash puree. 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.

Easy vegan Thai curried butternut squash soup recipe! A mildly spicy coconut curry butternut squash soup with Thai red curry and fresh lime. As an Amazon Associate, we earn from qualifying purchases. You can have Butternut squash Thai red curry soup using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Butternut squash Thai red curry soup

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

We are aaalll about the butternut squash these days. The red curry paste in this Thai Curry Butternut Squash Soup adds a nice kick and flavor to the soup and we love the coconut milk added to make it silky and decadent. So, grab one of those delicious, in-season butternut squashes next time you are at the store and whip up this bowl of this Thai Curry Butternut Squash Soup deliciousness! Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves.

Butternut squash Thai red curry soup instructions

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 curry butternut squash soup took less than an hour to make and was so delicious. The soup turned out creamy, flavorful, and very comforting - we all loved it, especially me. I am looking forward to the leftovers for lunch tomorrow. Heat the coconut oil in a heavy bottomed soup pot or Dutch oven over medium heat. This soup is a blend of origins, too.