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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 cook butternut squash thai red curry soup you need 11 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Butternut squash Thai red curry soup:
- Use 1/2 roasted butternut squash
- Get 1 big onion, thinking slice
- Get Leftover cauliflower and cabbage in the fridge
- Provide Leftover red curry sauce (you can use 2 tbsp of red curry and 1 tin coconut milk£
- Use 1 tin coconut milk
- You need 1 cup water
- You need Roasted sweet potato diced
- Prepare 1 sweet potato
- Provide 1 tsp curry powder
- Prepare Salt and pepper
- Prepare 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
I used a combination of ingredients that may just surprise you. Bring to a boil and then reduce heat to a simmer and cover. Remove from heat and let cool for a few minutes. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker. Any more than that would just be a tad too much.
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