Step-by-Step Guide to Make 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.

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. When the cold weather strikes, there's nothing like a hot bowl of soup to make you feel all warm and cozy.

Hey everyone, it's John, welcome to our recipe page. Today, we're going to prepare a special dish, red curry squash soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Red curry squash soup is one of the most favored of recent trending meals in the world. It's enjoyed by millions daily. It's simple, it is quick, it tastes yummy. They're nice and they look wonderful. Red curry squash soup is something that I have loved my entire life.

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.

To begin with this particular 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 that.

The ingredients needed to make Red curry squash soup:

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

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. 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.

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!.

Add the squash and water and bring to a boil. This soup is full of spicy winter cheer! It uses few ingredients and has little hands-on preparation time. 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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