Hello, I am Marie. Today, I’m gonna show you how to prepare butternut squash thai red curry soup recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. 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 favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Butternut squash Thai red curry soup is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. 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:
- Make ready 1/2 roasted butternut squash
- Take 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£
- Prepare 1 tin coconut milk
- Make ready 1 cup water
- Get Roasted sweet potato diced
- Take 1 sweet potato
- Prepare 1 tsp curry powder
- Make ready Salt and pepper
- Prepare 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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