Red curry squash soup
Red curry squash soup

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, red curry squash soup. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Red curry squash soup is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Red curry squash soup is something that I have loved my whole life.

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.

To begin with this recipe, we must prepare a few components. 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. Make ready red curry squash, seeded, peeled and cut into 1" cubes
  2. Get small red onion, diced
  3. Get garlic, thinly minced
  4. Make ready thumb of ginger, grated
  5. Make ready light coconut milk
  6. Prepare water
  7. Get extra-virgin olive oil
  8. Prepare red curry paste
  9. Take concentrate chicken broth (I've used Bovril brand)
  10. Prepare 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 is going to wrap it up with this exceptional food red curry squash soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!