Red curry squash soup
Red curry squash soup

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, red curry squash soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Free UK Delivery on Eligible Orders Looking For Red Curry? In a large, heavy pot, melt the butter. Add the curry paste and cook,. In a blender, place the squash, shallots, garlic, coconut milk, lemongrass, ginger, curry paste, and a few generous pinches of salt and pepper.

Red curry squash soup is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Red curry squash soup is something that I have loved my whole life.

To begin with this particular 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 cook that.

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

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. When the squash is tender and lightly crisped at the edges, you're ready to make your soup.

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!

Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. When the squash is tender and lightly crisped at the edges, you're ready to make your soup. Add the squash, half the hot chicken or vegetable stock, the red curry paste, coconut milk, and salt to your blender. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Give your taste buds a treat with this savory but sweet, tangy but earthy Curried Butternut Squash Soup.

So that’s going to wrap it up with this special food red curry squash soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!