Steps to Make Speedy Red curry squash soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, red curry squash soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really 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 current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Red curry squash soup is something that I have loved my whole life. They’re nice and they look fantastic.

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

Served with red curry butter croutons, it's the perfect meal for cold weather. Add the garlic, onion and ginger to a soup pot with a few tablespoons of the vegetable stock and let cook over medium heat until starting to soften. Stir in the red curry paste, stir well and cook for a few more minutes. Add the stock, squash and carrot.

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!

Stir in the red curry paste, stir well and cook for a few more minutes. Add the stock, squash and carrot. 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. Which in this case is an overflowing bowl of creamy, herby, curried butternut squash soup.

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