Red curry squash soup
Red curry squash soup

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, red curry squash soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Red curry squash soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Red curry squash soup is something which I have loved my whole life. They’re nice and they look wonderful.

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! 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.

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

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

Reviews for: Photos of Red Curry Coconut Squash Soup. 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. Like all of my soup recipes, this red curry kabocha squash soup is as easy as can be to make.

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!

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. Like all of my soup recipes, this red curry kabocha squash soup is as easy as can be to make. 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 Red Kuri Squash soup is made with just five ingredients, and it has endless variations.

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