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Butternut squash thai cream

ingredients

servings

5

Pumpkin

750 grams

American sweet potatoes

150 grams

Onions

1 unit

Garlic

2 wedges

Extra virgin olive oil

1 teaspoon

Curry powder

55 grams

Vegetable broth

2 and 1/2 cups

Coconut cream

1 cup

Black pepper

40 grams

Peanuts

20 grams

soups from Thailand

Butternut squash thai cream

Butternut squash thai cream

vegan with nuts high in iron high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Butternut squash thai cream

This recipe is a bomb of flavors, a little sweet, salty and spicy, surely they will love it!

Butternut squash thai cream step 1

step 1

Sauté the onion in a pot with the olive oil until it is transparent.

Butternut squash thai cream step 2

step 2

Add the pumpkin and potatoes and cook for 5 minutes.

Butternut squash thai cream step 3

step 3

Add the curry and salt to taste to mix well until all the vegetables are covered by it.

Butternut squash thai cream step 4

step 4

Add the garlic and then pour the vegetable stock.

Butternut squash thai cream step 5

step 5

Once boiling, leave the pot covered and cook over low heat for 15 minutes.

Butternut squash thai cream step 6

step 6

Uncover the pot and prick the vegetables, let cook more time if they are not cooked yet.

Butternut squash thai cream step 7

step 7

Once the vegetables are cooked, extinguish the fire, and mash with a mini pimer until everything is made cream / puree.

Butternut squash thai cream step 8

step 8

Add coconut cream and abundant black pepper (this enhances the flavors unbelievably), stir over medium heat until everything is integrated.

Butternut squash thai cream step 9

step 9

Serve with toasted peanut over (Infallible!)

Butternut squash thai cream step 10

step 10

Enjoy.

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