Step-by-Step Guide to Prepare Super Quick Homemade Butternut squash Thai red curry soup
Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Make Any-night-of-the-week Butternut squash Thai red curry soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Butternut squash Thai red curry soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut squash Thai red curry soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Butternut squash Thai red curry soup is 4-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Butternut squash Thai red curry soup estimated approx 50-60 minutes.
To get started with 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.
I have leftover red curry left so I baked half of butternut squash and add some cauliflower and cabbage end bits in then blend everything together.
#soup
#lunchidea
Ingredients and spices that need to be Make ready to make Butternut squash Thai red curry soup:
- 1/2 roasted butternut squash
- 1 big onion, thinking slice
- Leftover cauliflower and cabbage in the fridge
- Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk
- 1 tin coconut milk
- 1 cup water
- Roasted sweet potato diced
- 1 sweet potato
- 1 tsp curry powder
- Salt and pepper
- 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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