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Butternut squash Thai red curry soup
Butternut squash Thai red curry soup

Before you jump to Butternut squash Thai red curry soup recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.

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Eating almonds is a fantastic alternative as long as you do not have a nut allergy. Almonds are usually considered a super food because they are packed full of ingredients that help boost our vitality while keeping us healthy. These types of nuts contain quite a lot of vitamins E, B2, and manganese. Tryptophan, an enzyme also present in turkey that triggers drowsiness, is present in almonds. When it comes to almonds, however, they wont cause you to long for a nap. Alternatively they will merely help your muscles and gastrointestinal system relax while also helping you feel less burned out. Your emotional state can sometimes be lifted by simply eating almonds.

A large assortment of easy health snacks is easily accessible. Choosing to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to butternut squash thai red curry soup recipe. To make butternut squash thai red curry soup you need 11 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Butternut squash Thai red curry soup:
  1. Provide 1/2 roasted butternut squash
  2. Use 1 big onion, thinking slice
  3. You need Leftover cauliflower and cabbage in the fridge
  4. You need Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
  5. Get 1 tin coconut milk
  6. Prepare 1 cup water
  7. Take Roasted sweet potato diced
  8. Take 1 sweet potato
  9. Use 1 tsp curry powder
  10. Provide Salt and pepper
  11. You need 1 tbsp cooking oil
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

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