Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, Red curry squash soup. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Red curry squash soup Recipe. 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!
You can have Red curry squash soup using 10 ingredients and 5 steps. Here is how you cook it.
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!
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.Throw a bunch of stuff in a pot, let it simmer, blend it up, done.
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.Butternut squash and lentil soup is a simple light meal or a first course.Heat butter in a large saucepan over medium heat.