Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, red curry squash soup. One of my favorites. This time, 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 favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Red curry squash soup is something that I’ve loved my whole life.

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

Butternut's creamy texture makes this soup silky smooth. This soup is full of spicy winter cheer! 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.

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!

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. Try our squash soup then check out our best soup recipes, and make homemade bread rolls to serve on the side.

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