Red curry squash soup
Red curry squash soup

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, red curry squash soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Add squash, red peppers, red curry paste, ginger, and garlic. In a large, heavy pot, melt the butter. Add the curry paste and cook,. Red Curry Kuri Squash Soup This creamy curried squash soup comes together in two easy steps: roast & blend!

Red curry squash soup is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Red curry squash soup is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:
  1. Prepare red curry squash, seeded, peeled and cut into 1" cubes
  2. Prepare small red onion, diced
  3. Make ready garlic, thinly minced
  4. Make ready thumb of ginger, grated
  5. Get light coconut milk
  6. Get water
  7. Get extra-virgin olive oil
  8. Get red curry paste
  9. Take concentrate chicken broth (I've used Bovril brand)
  10. Prepare Salt & pepper

Which in this case is an overflowing bowl of creamy, herby, curried butternut squash soup. This soup, like my Easy Pumpkin Soup with Parmesan Popcorn Crunch, is an autumn go-to because it's just so cozy. The flavors (red pepper flakes, ginger, garlic, curry paste) provide such a yummy yet unique result. Instructions Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Instructions to make Red curry squash soup:
  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!

The flavors (red pepper flakes, ginger, garlic, curry paste) provide such a yummy yet unique result. Instructions Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. As someone who likes butternut squash but doesn't care for the sweet soup, I definitely loved the idea of a savory curried squash soup. I added some fresh peeled/sliced ginger, a couple of lemongrass stalks, three big spoonfuls of red curry paste and then skipped the cinnamon and maple syrup.

So that’s going to wrap it up for this exceptional food red curry squash soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!