Red curry squash soup
Red curry squash soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, red curry squash soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. 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 popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Red curry squash soup is something which I’ve loved my entire life.

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

Steps 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.

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