Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, red curry squash soup. It is one of my favorites food recipes. 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 recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Red curry squash soup is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have red curry squash soup using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Red curry squash soup:
- Prepare 2 red curry squash, seeded, peeled and cut into 1" cubes
- Get 1 small red onion, diced
- Make ready 1 clove garlic, thinly minced
- Prepare 1 thumb of ginger, grated
- Make ready 1 can light coconut milk
- Make ready 1 can water
- Make ready 2 tablespoon extra-virgin olive oil
- Take 1 teaspoon red curry paste
- Prepare 1 teaspoon concentrate chicken broth (I've used Bovril brand)
- Make ready 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.
Steps to make Red curry squash soup:
- 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).
- 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.
- 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.
- Correct the seasoning if needed and reheat 5 minutes at med-low heat.
- Serve hot and enjoy!
When the cold weather strikes, there's nothing like a hot bowl of soup to make you feel all warm and cozy. This soup is full of spicy winter cheer! 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.
So that is going to wrap this up for this special food red curry squash soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
