Fish with saffron
soups from Thailand
Butternut squash thai cream
Butternut squash thai cream
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Spanish with
description
This recipe is a bomb of flavors, a little sweet, salty and spicy, surely they will love it!
preparation
step 1
Sauté the onion in a pot with the olive oil until it is transparent.
step 2
Add the pumpkin and potatoes and cook for 5 minutes.
step 3
Add the curry and salt to taste to mix well until all the vegetables are covered by it.
step 4
Add the garlic and then pour the vegetable stock.
step 5
Once boiling, leave the pot covered and cook over low heat for 15 minutes.
step 6
Uncover the pot and prick the vegetables, let cook more time if they are not cooked yet.
step 7
Once the vegetables are cooked, extinguish the fire, and mash with a mini pimer until everything is made cream / puree.
step 8
Add coconut cream and abundant black pepper (this enhances the flavors unbelievably), stir over medium heat until everything is integrated.
step 9
Serve with toasted peanut over (Infallible!)
step 10
Enjoy.