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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 Your Mood Better.

Most of us have been taught to think that comfort foods are not good and are to be avoided. If your comfort food is candy or junk food this is true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to consume them. There are several foods that, when you eat them, could boost your mood. If you feel a little bit down and you need an emotional pick me up, try some of these.

Eggs, believe it or not, can be really terrific at fighting back depression. You should see to it, though, that what you make includes the yolk. Whenever you want to cheer yourself up, the yolk is the most essential part of the egg. Eggs, the yolk in particular, are rich in B vitamins. These B vitamins are wonderful for helping to raise your mood. This is because these vitamins help your neural transmitters–the parts of your brain that dictate your mood–run better. Try consuming a few eggs to cheer up!

See, you don’t need to eat all that junk food when you wish to feel better! Try a couple of 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. To cook butternut squash thai red curry soup you only need 11 ingredients and 5 steps. Here is how you do it.

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

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