Steps to Prepare Red curry squash soup

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, red curry squash soup. It is one of my favorites. For mine, I’m gonna 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.

Red curry squash soup is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Red curry squash soup is something which I have loved my entire life. They are fine and they look wonderful.

How to Make Red curry squash soup

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

Ingredients

The ingredients needed to make Red curry squash soup:

1. Prepare 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. Get 1 thumb of ginger, grated
5. Get 1 can light coconut milk
6. Make ready 1 can water
7. Take 2 tablespoon extra-virgin olive oil
8. Take 1 teaspoon red curry paste
9. Take 1 teaspoon concentrate chicken broth (I've used Bovril brand)
10. Make ready to taste Salt & pepper

The sweet squash is balanced out with carrots, garlic, onion, red curry and fresh lime juice, all lending to the classic red curry flavour. Butternut's creamy texture makes this soup silky smooth. You can also use kabocha squash (a winter squash also known as Japanese pumpkin); it has a deep, rich flavor and is a bit sweeter than butternut. This soup is full of spicy winter cheer!

Instructions

Steps 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!

It uses few ingredients and has little hands-on preparation time. Red curry paste, coconut milk, and fresno chile make for a sweet, spicy, and complex combination. Combine the squash, curry paste, and vegetable stock in a large saucepan over high. Butternut squash and lentil soup is a simple light meal or a first course. Heat butter in a large saucepan over medium heat.

As simple as that Steps to Make Red curry squash soup

So that’s going to wrap this up for this special food red curry squash soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!

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