How to Make Jamie Oliver Butternut squash Thai red curry soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, butternut squash thai red curry soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. For the Thai roasted butternut squash soup: Warm the coconut oil in the bottom of a saucepan. Add the butternut squash and grated ginger, stir to coat with the oil.

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

To get started with this particular 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 that.

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

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

As an Amazon Associate, we earn from qualifying purchases. 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. Stir in chicken broth, while scrapping bottom of pan.

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

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. Stir in chicken broth, while scrapping bottom of pan. Add squash and sugar and season with salt to taste. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker. Butternut Squash Apple Soup - Add a green apple cut into pieces along with the butternut squash before pressure cooking.

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