Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, red curry squash soup. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Red curry squash soup is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Red curry squash soup is something which I have loved my entire life. They are fine and they look fantastic.
In a blender, place the squash, shallots, garlic, coconut milk, lemongrass, ginger, curry paste, and a few generous pinches of salt and pepper. In a large, heavy pot, melt the butter. Add the curry paste and cook,. Add squash, red peppers, red curry paste, ginger and garlic.
To get started with this particular 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 that.
The ingredients needed to make Red curry squash soup:
- Make ready 2 red curry squash, seeded, peeled and cut into 1" cubes
- Take 1 small red onion, diced
- Prepare 1 clove garlic, thinly minced
- Make ready 1 thumb of ginger, grated
- Take 1 can light coconut milk
- Take 1 can water
- Take 2 tablespoon extra-virgin olive oil
- Take 1 teaspoon red curry paste
- Take 1 teaspoon concentrate chicken broth (I've used Bovril brand)
- Prepare to taste Salt & pepper
This Red Curry Kabocha Squash Soup has the most wonderful pairing of Thai red curry and sweet, creamy kabocha squash. Contributed by Joanne Chan from F&W 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. 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.
Instructions to make Red curry squash soup:
- 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).
- 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.
- 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.
- Correct the seasoning if needed and reheat 5 minutes at med-low heat.
- Serve hot and enjoy!
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 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.
So that’s going to wrap it up for this exceptional food red curry squash soup recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
