Hello, I’m Elise. Today, we’re going to make butternut squash thai red curry soup recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a 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 recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Butternut squash Thai red curry soup is something that I have loved my whole life.
To bewith this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready 1/2 roasted butternut squash
- Take 1 big onion, thinking slice
- Make ready Leftover cauliflower and cabbage in the fridge
- Make ready Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
- Prepare 1 tin coconut milk
- Make ready 1 cup water
- Prepare Roasted sweet potato diced
- Take 1 sweet potato
- Get 1 tsp curry powder
- Prepare Salt and pepper
- Prepare 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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