Hi, I am Clara. Today, I will show you a way to make butternut squash thai red curry soup recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a 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 popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Butternut squash Thai red curry soup is something that I have loved my entire life. They are nice and they look fantastic.

To bewith this recipe, we have to first prepare a few ingredients. You can have butternut squash thai red curry soup using 11 ingredients and 5 steps. Here is how you cook that.

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

1. Get 1/2 roasted butternut squash
2. Take 1 big onion, thinking slice
3. Prepare 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. Take 1 tin coconut milk
6. Make ready 1 cup water
7. Prepare Roasted sweet potato diced
8. Make ready 1 sweet potato
9. Take 1 tsp curry powder
10. Prepare Salt and pepper
11. Make ready 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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