The Recipes For Creamy Butternut Squash Curry Chili Soup a super soft and thick food suitable for serving in autumn. It only takes 1 hour and 5 minutes.
This soup is very good to eat in a warm state, with a little spicy taste. If you don’t like spicy food it could be, don’t add chili to it.
But do not worry chili contains nutrients in it including L-asparaginase , which acts as an anticancer.
Recipes For Creamy Butternut Squash Curry Chili Soup
At that time I bought the creamy butternut squash chili curry soup at the restaurant the second time, but why it tasted different not like the first. I also had an idea to try the recipe at home.
With a sense of passion, I cook to serve to mom and dad. During the day I buy all the ingredients needed. Once everything was ready I prepared it while waiting for the afternoon, as it made dinner together this fall.
Start my cooking, once done I bring it to the table with a very satisfying taste. It turns out that mom and dad like this recipe. And not only that I made one other spicy food Crock Pot White Chicken Chili Con Carne Recipe that has a soft and savory taste.
Benefits of chili peppers for health
To maintain vision function
- Because chili peppers contain vitamin one of them is necessary to maintain the sharpness of vision and prevent infection due to viruses.
Prevent fat hoarding
- Chili peppers also contain vitamin C which serves to reduce fat in the body, allowed you to eat spicy diligently but do not overdo it.
Warm and cool the body
- Chili peppers are a unique herb that can warm and cool the body.
Don’t wait any longer, I’ll share a recipe that has different flavors. Here are the ingredients and how.
Recipes For Creamy Butternut Squash Curry Chili Soup
Recipes For Creamy Butternut Squash Curry Chili Soup
Equipment
- oven
- Cup
- bowl
- knife
- Spoon
Ingredients
- 3 tbsp sesame oil
- 1 large yellow onion, diced
- 1 tbsp garlic, chopped
- 4 cups diced butternut squash
- 3 cups diced carrots
- 2 1/2 tsp salt
- 2 tbsp curry powder
- 1 tsp turmeric1/2 tsp red chili flakes
- 3 cups low sodium vegetable broth
- 13.5 ounces full-fat coconut milk
- 3 tbsp uns sweetened peanut butter
- 1 1/2 tbsp lime juice
- 1 tbsp java sugar
For garnish
- extra coconut milk
- chopped nuts
- coriander leaves
- sesame seeds
Instructions
- Preheat sesame oil in a dutch oven over medium heat
- Put the sautéed onions for 5 minutes, stirring occasionally. Then add the garlic continue to cook for 2 minutes.
- Add the pumpkin, carrot, and seasoning, stirring well to coat. Cook for 5 minutes while stirring occasionally. Put the broth, coconut milk, then lighten the heat to cover until it boils.
- If the vegetables soften, add the lime juice, peanut butter, coconut sugar, stirring until evenly.
- To smooth the soup until gently put in a blender.
- Taste the dish if there is less added seasoning to suit your taste.
- Lastly garnish the soup with the addition of coconut milk, sesame seeds, coriander, and chopped nuts.
- Serve beautifully on the table.
Tips for choosing a good chili
Pay attention to the shape
- It is attempted to choose a large chili with a straight shape and not curved.
- Because usually, the curved chili has a less spicy taste.
Pay attention to the color
- Not only the shape is noticed, but the color of the chili is also important.
- Choose the bright and lit. Avoid buying dull ones, because usually the chili is young so it is less spicy.
Avoid buying mixed
- Usually, in traditional markets, some chili sellers mix fresh and withered even rot in one container to suppress the selling price.
- Choose fresh chilies to last.
Wash when it will be used
- Do not occasionally wash the chili before storing it. It can make chili peppers decay faster because it is moist.
- It is permiss permissible to wash it but at the time it will be used only to maintain patience.
