Easiest Way to Prepare Gordon Ramsay Butternut squash Thai red curry soup

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, butternut squash thai red curry soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Butternut squash Thai red curry soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Butternut squash Thai red curry soup is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have butternut squash thai red curry soup using 11 ingredients and 5 steps. Here is how you can achieve it.

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

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