Recipe of Super Quick Homemade Creamy Red Thai Curry Squash Soup

Creamy Red Thai Curry Squash Soup. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Scale An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner. This soup is super special because it is creamy, spicy, and delicious but still vegan and low-calorie.

The yellow curry powder adds sooo much spice and flavor to this easy one pot butternut squash curry. How to Make Butternut Squash Red Curry: Food like this is my life. I go a little loopie when I think about all that sweet, tender butternut squash nestled in a slow simmered silky coconut curry sauce.

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, creamy red thai curry squash soup. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Scale An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner. This soup is super special because it is creamy, spicy, and delicious but still vegan and low-calorie.

Creamy Red Thai Curry Squash Soup is one of the most well liked of current trending foods on earth. It's simple, it's quick, it tastes delicious. It's enjoyed by millions daily. Creamy Red Thai Curry Squash Soup is something which I've loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have creamy red thai curry squash soup using 0 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Creamy Red Thai Curry Squash Soup:

In a large pot over medium heat, mix together squash puree, coconut milk, broth, sugar, fish sauce, red curry paste and ginger. Using an immersion blender (or regular blender), blend soup until tofu is completely blended. This Curried Butternut Squash Soup is infused with red curry, ginger, garlic coconut milk, and sriracha - the layers of flavor are SO comforting and positively ADDICTING!. This Thai butternut squash soup was inspired by traditional butternut squash soup but I decided to make it Thai-style because its rich, creamy texture demands bold.

Instructions to make Creamy Red Thai Curry Squash Soup:

1. Step 1 Preheat the oven to 350F.
2. Step 2 Remove the seeds and stringy insides of the squash with a spoon..
3. Step 3 Place the squash cut side up on a baking sheet. Brush evenly with oil and maple syrup. Sprinkle with salt and pepper, and then place in the oven..
   
4. Step 4 Roast the squash for 1 hour until soft and scoop able. If using kabocha, it may need 90 minutes..
   
5. Step 5 Using a spoon, scoop the flesh out of the squash and set aside..
   
6. Step 6 Add 2 Tbsp of oil to a heavy pot, add the onion, celery, chile, ginger, garlic, and about 2 pinches of salt to the pot and saute over medium heat until the vegetables are soft and begin to stick to the bottom of the pot..
   
7. Step 7 Add the curry paste, tomato paste, and vegetable bouillon (if using) to the pot and fry quickly until the paste begins to stick to the bottom too..
   
   
8. Step 8 Add the 4 cups of water, lime, and fish sauce and bring to a simmer. Simmer until the vegetables are very soft, about 15 minutes..
   
9. Step 9 Add the reserved squash to the soup and bring to a simmer again..
10. Step 10 Transfer the chunky soup to a large bowl, and rinse out the soup pot. In 2 batches, blend the chunky soup in a blender and return the soup puree to the cleaned soup pot. You can try using a stick blender, but I have found it does not work as well as a countertop blender..
    
    
    
11. Step 11 Add the coconut milk and gently stir it into the soup. Keep hot until ready to serve..
    
12. Step 12 Serve by ladeling 2 scoops into a deep bowl. Drizzle with a scant Tbsp of heavy cream, sprinkle of pumpkin seeds and some roughly chopped cilantro..
    

Stir in the Thai red curry paste, crushed garlic, butternut squash, red lentils and stock. Season well with sea salt and pepper. Heat the coconut oil in a large pan over a medium heat and add the curry paste. Turn off the sauté function by pressing "Cancel.". Then add the butternut squash, vegetable broth, and cayenne (optional).

So that is going to wrap this up with this special food creamy red thai curry squash soup recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!