Step-by-Step Guide to Make Quick Red curry squash soup - Free Download

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Before you jump to Red curry squash soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be Difficult.

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One initial thing you can do is to pay close attention to the choices you make when you're shopping for food because you most likely choose many items out of habit. For instance, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before getting it? One healthy option that can give you a good start to your day is oatmeal. If this is not to your liking on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

Obviously, it's not hard to start integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let's go back to red curry squash soup recipe. To cook red curry squash soup you only need 10 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Red curry squash soup:

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

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!.

Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and. Season with salt, pepper, and curry powder.

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