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

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We hope you got insight from reading it, now let’s go back to butternut squash thai red curry soup recipe. To make butternut squash thai red curry soup you need 11 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Butternut squash Thai red curry soup:
  1. Get 1/2 roasted butternut squash
  2. Take 1 big onion, thinking slice
  3. You need Leftover cauliflower and cabbage in the fridge
  4. Get Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
  5. You need 1 tin coconut milk
  6. You need 1 cup water
  7. Use Roasted sweet potato diced
  8. Take 1 sweet potato
  9. You need 1 tsp curry powder
  10. Prepare Salt and pepper
  11. Take 1 tbsp cooking oil
Steps 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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