Recipe of Ultimate Red curry squash soup
Red curry squash soup. 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.
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.
Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, red curry squash soup. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really 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 popular of recent trending meals on earth. It is appreciated by millions every day. It's simple, it is quick, it tastes yummy. They are fine and they look wonderful. Red curry squash soup is something which I've loved my whole life.
To get started with this recipe, we have to first prepare a few components. 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:
- {Get 2 of red curry squash, seeded, peeled and cut into 1" cubes.
- {Prepare 1 of small red onion, diced.
- {Make ready 1 clove of garlic, thinly minced.
- {Prepare 1 of thumb of ginger, grated.
- {Make ready 1 can of light coconut milk.
- {Take 1 can of water.
- {Take 2 tablespoon of extra-virgin olive oil.
- {Make ready 1 teaspoon of red curry paste.
- {Make ready 1 teaspoon of concentrate chicken broth (I've used Bovril brand).
- {Take to taste of 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!
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!.
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.
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