Hi, I am Elise. Today, we’re going to prepare butternut squash thai red curry soup recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. 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 current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Butternut squash Thai red curry soup is something which I have loved my whole life.
To get started with 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
- Prepare 1 big onion, thinking slice
- Make ready Leftover cauliflower and cabbage in the fridge
- Take 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
- Get Roasted sweet potato diced
- Take 1 sweet potato
- Take 1 tsp curry powder
- Make ready Salt and pepper
- Get 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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