Simple Way to Make Favorite Butternut squash Thai red curry soup

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash thai red curry soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut squash Thai red curry soup is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Butternut squash Thai red curry soup is something which I have loved my entire life. They are fine and they look fantastic.

To get started 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 cook that.

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

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