Red curry squash soup
Red curry squash soup

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, red curry squash soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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. Hokkaido Pumpkin/Red Kuir Squash Soup (Vegan).

Red curry squash soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Red curry squash soup is something which I’ve loved my entire life.

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

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.

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!

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 soup is full of spicy winter cheer! It uses few ingredients and has little hands-on preparation time. This smooth vegetarian soup is anything but a boring squash puree.

So that’s going to wrap this up with this special food red curry squash soup recipe. Thank you very much for reading. I’m confident 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, friends and colleague. Thanks again for reading. Go on get cooking!