Hi, I am Kate. Today, we’re going to prepare butternut squash thai red curry soup recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This will be really 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 favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Butternut squash Thai red curry soup is something that I have loved my entire life. They are fine and they look fantastic.
To bewith this particular recipe, we must first prepare a few components. You can have butternut squash thai red curry soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash Thai red curry soup:
- Prepare 1/2 roasted butternut squash
- Get 1 big onion, thinking slice
- Get Leftover cauliflower and cabbage in the fridge
- Prepare Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
- Get 1 tin coconut milk
- Take 1 cup water
- Prepare Roasted sweet potato diced
- Make ready 1 sweet potato
- Take 1 tsp curry powder
- Take Salt and pepper
- Take 1 tbsp cooking oil
Steps 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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