Simple Way to Prepare Award-winning Red curry squash soup

Red curry squash soup.

Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, red curry squash soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Red curry squash soup is one of the most popular of current trending meals in the world. It's simple, it's fast, it tastes delicious. It's enjoyed by millions daily. They're fine and they look wonderful. Red curry squash soup is something which I've loved my whole life.

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

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!.

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