Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, red curry squash soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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. Butternut squash soup gets a makeover with this recipe featuring red curry paste, coconut milk, and fresh ginger– guaranteed to please on a chilly fall day.

Red curry squash soup is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Red curry squash soup is something that I’ve loved my whole life. They are fine and they look wonderful.

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

It uses few ingredients and has little hands-on preparation time. 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.

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!

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. Joanne Chang switches up the flavors of Thanksgiving's classic squash soup with a host of Asian ingredients, including curry paste, ginger and coconut milk. Plus: F&W's Ultimate Thanksgiving Guide More Thanksgiving Soups. This curried squash soup is made with spicy, fragrant Thai red curry paste.

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