Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, red curry squash soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Red curry squash soup is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Red curry squash soup is something which I’ve loved my whole life.

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 particular recipe, we must prepare a few ingredients. You can have red curry squash soup using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Red curry squash soup:

1. Make ready red curry squash, seeded, peeled and cut into 1" cubes
2. Take small red onion, diced
3. Take garlic, thinly minced
4. Take thumb of ginger, grated
5. Take light coconut milk
6. Take water
7. Take extra-virgin olive oil
8. Prepare red curry paste
9. Get concentrate chicken broth (I've used Bovril brand)
10. Take 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 it up for this exceptional food red curry squash soup recipe. Thanks so much for reading. I am sure you can make this at home. There is 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!