Hello, I am Laura. Today, I’m gonna show you how to prepare butternut squash thai red curry soup recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to 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 current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Butternut squash Thai red curry soup is something which I have loved my entire life.
To begin with this 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 can achieve it.
The ingredients needed to make Butternut squash Thai red curry soup:
- Get 1/2 roasted butternut squash
- Get 1 big onion, thinking slice
- Make ready 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£
- Take 1 tin coconut milk
- Take 1 cup water
- Prepare Roasted sweet potato diced
- Make ready 1 sweet potato
- Make ready 1 tsp curry powder
- Make ready 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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