Easiest Way to Make Ultimate Butternut squash Thai red curry soup

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We hope you got benefit from reading it, now let’s go back to butternut squash thai red curry soup recipe. You can cook butternut squash thai red curry soup using 11 ingredients and 5 steps. Here is how you cook it.

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

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

Add the lime juice, then use a hand blender to whizz until completely smooth. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. It is creamy, flavorful, healthy and vegan! Curried Butternut Squash Soup – Add a tablespoon of curry powder in place of the red curry paste. Coconut Butternut Squash Soup – Add more coconut milk to.

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