Recipe of Speedy Red curry squash soup

Red curry squash soup Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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!

Here is the best “Red curry squash soup” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Red curry squash soup

1. You need 2 of red curry squash, seeded, peeled and cut into 1" cubes.
2. You need 1 of small red onion, diced.
3. Take 1 clove of garlic, thinly minced.
4. Take 1 of thumb of ginger, grated.
5. You need 1 can of light coconut milk.
6. It’s 1 can of water.
7. Prepare 2 tablespoon of extra-virgin olive oil.
8. It’s 1 teaspoon of red curry paste.
9. Take 1 teaspoon of concentrate chicken broth (I've used Bovril brand).
10. It’s to taste of 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.

Red curry squash soup instructions

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!.

Butternut's creamy texture makes this soup silky smooth.Add the squash and water and bring to a boil.Like all of my soup recipes, this red curry kabocha squash soup is as easy as can be to make.

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.