Red curry squash soup
Red curry squash soup

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, red curry squash soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Just roast the squash and blend it with ginger, curry, and lemongrass to make creamy vegan comfort food. This creamy curried squash soup comes together in two easy steps: roast & blend! Made with coconut milk and plenty of veggies, it's totally vegan. Butternut squash soup gets a makeover with this recipe featuring red curry paste, coconut milk, and fresh ginger– guaranteed to please on a chilly fall day.

Red curry squash soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Red curry squash soup is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have red curry squash soup using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Red curry squash soup:
  1. Get 2 red curry squash, seeded, peeled and cut into 1" cubes
  2. Prepare 1 small red onion, diced
  3. Get 1 clove garlic, thinly minced
  4. Prepare 1 thumb of ginger, grated
  5. Prepare 1 can light coconut milk
  6. Make ready 1 can water
  7. Get 2 tablespoon extra-virgin olive oil
  8. Make ready 1 teaspoon red curry paste
  9. Prepare 1 teaspoon concentrate chicken broth (I've used Bovril brand)
  10. Prepare to taste Salt & pepper

Throw a bunch of stuff in a pot, let it simmer, blend it up, done. The sweet squash is balanced out with carrots, garlic, onion, red curry and fresh lime juice, all lending to the classic red curry flavour. This curried squash soup is made with spicy, fragrant Thai red curry paste. We've partnered with Vitamix to create this Curried Butternut Squash Soup recipe.

Instructions to make Red curry squash soup:
  1. In a large bowl, add the squash cubes, 1 tablespoon of the olive oil and salt & pepper. Mix well and display on cooking sheet. Cook in preheated oven at 400° till tender (approx 20min).
  2. Meanwhile, heat 1 tablespoon of the olive in a pot at mid-high. Add in the onion and cook 2 minutes, stirring often. Then add in the garlic and cook for another 2 minutes, stirring often. Then add the ginger and cook for another minute. Then turn off the heat.
  3. Add in the pot the cooked squash cubes, the coconut milk and the red curry paste. Mash together with hand blender till smooth. Add water little by little while still using the hand blender till desired consistency.
  4. Correct the seasoning if needed and reheat 5 minutes at med-low heat.
  5. Serve hot and enjoy!

This curried squash soup is made with spicy, fragrant Thai red curry paste. We've partnered with Vitamix to create this Curried Butternut Squash Soup recipe. When the cold weather strikes, there's nothing like a hot bowl of soup to make you feel all warm and cozy. Butternut's creamy texture makes this soup silky smooth. This soup is full of spicy winter cheer!

So that’s going to wrap this up with this special food red curry squash soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!