Red curry squash soup

Name: Red curry squash soup
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 red curry squash, seeded, peeled and cut into 1" cubes; 1 small red onion, diced; 1 clove garlic, thinly minced; 1 thumb of ginger, grated; 1 can light coconut milk; 1 can water; 2 tablespoon extra-virgin olive oil; 1 teaspoon red curry paste; 1 teaspoon concentrate chicken broth (I've used Bovril brand); to taste Salt & pepper

mfno @mfno

Qc, Canada

Red curry squash soup

Saved

Ingredients

45 minutes

4 servings

2red curry squash, seeded, peeled and cut into 1" cubes
1small red onion, diced
1 clovegarlic, thinly minced
1thumb of ginger, grated
1 canlight coconut milk
1 canwater
2 tablespoonextra-virgin olive oil
1 teaspoonred curry paste
1 teaspoonconcentrate chicken broth (I've used Bovril brand)
to tasteSalt & pepper

Saved

Steps

45 minutes

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!