Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, red curry squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Red curry squash soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Red curry squash soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

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.

To get started with this recipe, we must first prepare a few components. You can have red curry squash soup using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Red curry squash soup:

1. Prepare red curry squash, seeded, peeled and cut into 1" cubes
2. Make ready small red onion, diced
3. Get garlic, thinly minced
4. Get thumb of ginger, grated
5. Make ready light coconut milk
6. Get water
7. Get extra-virgin olive oil
8. Get red curry paste
9. Make ready 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.

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!

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