Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, red curry squash soup. One of my favorites food recipes. For mine, I am going to 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. 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.
Red curry squash soup is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Red curry squash soup is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. 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:
- Get 2 red curry squash, seeded, peeled and cut into 1" cubes
- Take 1 small red onion, diced
- Get 1 clove garlic, thinly minced
- Prepare 1 thumb of ginger, grated
- Make ready 1 can light coconut milk
- Prepare 1 can water
- Get 2 tablespoon extra-virgin olive oil
- Prepare 1 teaspoon red curry paste
- Take 1 teaspoon concentrate chicken broth (I've used Bovril brand)
- Take 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 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!
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! 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 with this exceptional food red curry squash soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
