Recipe: Appetizing Red curry squash soup

Red curry squash soup. 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. Reviews for: Photos of Red Curry Coconut Squash Soup.

Throw a bunch of stuff in a pot, let it simmer, blend it up, done. This curried squash soup is made with spicy, fragrant Thai red curry paste. When the cold weather strikes, there's nothing like a hot bowl of soup to make you feel all warm and cozy. You can have Red curry squash soup using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Red curry squash soup

1. It's of red curry squash, seeded, peeled and cut into 1" cubes.
2. It's of small red onion, diced.
3. Prepare of garlic, thinly minced.
4. It's of thumb of ginger, grated.
5. Prepare of light coconut milk.
6. Prepare of water.
7. You need of extra-virgin olive oil.
8. Prepare of red curry paste.
9. You need of concentrate chicken broth (I've used Bovril brand).
10. Prepare of Salt & pepper.

This soup is full of spicy winter cheer! It uses few ingredients and has little hands-on preparation time. Red curry paste, coconut milk, and fresno chile make for a sweet, spicy, and complex combination. Combine the squash, curry paste, and vegetable stock in a large saucepan over high.

Red curry squash soup step by step

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!.

This soup is a blend of origins, too. This smooth vegetarian soup is anything but a boring squash puree. Red curry paste, coconut milk, and fresno chile make for a sweet, spicy, and For added heartiness, you could serve the soup with white rice (or, try mixing it in). The soup can be made ahead, frozen in resealable plastic bags, and. One quick note about curry paste.