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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 Foods That Can Make You Happy.

Mostly, people have been taught to believe that “comfort” foods are not good for the body and have to be avoided. At times, if your comfort food is basically candy or other junk foods, this holds true. Other times, though, comfort foods can be totally nourishing and it’s good for you to consume them. There are several foods that actually can improve your moods when you eat them. When you are feeling a little down and are needing an emotional pick-me-up, test out a couple of these.

Put together a trail mix from seeds and/or nuts. Your mood can be raised by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is possible as these foods have a bunch of magnesium which increases your production of serotonin. Serotonin is a feel-good chemical that dictates to the brain how to feel at any given time. The more serotonin you have, the happier you will feel. Nuts, in addition to improving your mood, can be a great source of protein.

See, you don’t need to stuff your face with junk food when you wish to feel better! Try a few of these hints instead.

We hope you got insight from reading it, now let’s go back to butternut squash thai red curry soup recipe. You can have butternut squash thai red curry soup using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Butternut squash Thai red curry soup:
  1. Take 1/2 roasted butternut squash
  2. Take 1 big onion, thinking slice
  3. Use 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. Provide 1 tin coconut milk
  6. Use 1 cup water
  7. Use Roasted sweet potato diced
  8. Use 1 sweet potato
  9. Take 1 tsp curry powder
  10. You need 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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