Hi, I’m Joana. Today, I’m gonna show you how to prepare butternut squash thai red curry soup recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut squash Thai red curry soup Recipe
Butternut squash Thai red curry soup is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Butternut squash Thai red curry soup is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Get 1/2 roasted butternut squash
- Make ready 1 big onion, thinking slice
- Get Leftover cauliflower and cabbage in the fridge
- Get Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
- Make ready 1 tin coconut milk
- Make ready 1 cup water
- Get Roasted sweet potato diced
- Get 1 sweet potato
- Prepare 1 tsp curry powder
- Prepare Salt and pepper
- Get 1 tbsp cooking oil
Instructions to make Butternut squash Thai red curry soup:
- 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.
- 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.
- Use hand blend and blend everything until all lovely and smooth.
- 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
- Serve up with a splash of cream or sour cream if prefer
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