Butternut squash Thai red curry soup
Butternut squash Thai red curry soup

Hello, I’m Jane. Today, I will show you a way to prepare butternut squash thai red curry soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. 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 well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Butternut squash Thai red curry soup is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Butternut squash Thai red curry soup:

  1. Make ready 1/2 roasted butternut squash
  2. Get 1 big onion, thinking slice
  3. Take Leftover cauliflower and cabbage in the fridge
  4. Take Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
  5. Prepare 1 tin coconut milk
  6. Prepare 1 cup water
  7. Get Roasted sweet potato diced
  8. Make ready 1 sweet potato
  9. Get 1 tsp curry powder
  10. Get Salt and pepper
  11. Make ready 1 tbsp cooking oil

Instructions to make Butternut squash Thai red curry soup:

  1. 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.
  2. 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.
  3. Use hand blend and blend everything until all lovely and smooth.
  4. 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
  5. Serve up with a splash of cream or sour cream if prefer

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