Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, red curry squash soup. It is one of my favorites food recipes. This time, I am going to make it a little 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 popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Red curry squash soup is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook red curry squash soup using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Red curry squash soup:
- Make ready 2 red curry squash, seeded, peeled and cut into 1" cubes
- Get 1 small red onion, diced
- Prepare 1 clove garlic, thinly minced
- Get 1 thumb of ginger, grated
- Make ready 1 can light coconut milk
- Prepare 1 can water
- Prepare 2 tablespoon extra-virgin olive oil
- Prepare 1 teaspoon red curry paste
- Get 1 teaspoon concentrate chicken broth (I've used Bovril brand)
- Take to taste Salt & pepper
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. 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.
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!
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 soup is full of spicy winter cheer! It uses few ingredients and has little hands-on preparation time.
So that’s going to wrap this up for this special food red curry squash soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
