Easiest Way to Make Jamie Oliver Butternut squash Thai red curry soup

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, butternut squash thai red curry soup. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butternut squash Thai red curry soup is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Butternut squash Thai red curry soup is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook butternut squash thai red curry soup using 11 ingredients and 5 steps. Here is how you can achieve that.

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

1. Prepare 1/2 roasted butternut squash
2. Make ready 1 big onion, thinking slice
3. Make ready Leftover cauliflower and cabbage in the fridge
4. Get 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. Make ready Roasted sweet potato diced
8. Make ready 1 sweet potato
9. Make ready 1 tsp curry powder
10. Get 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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