Red Curry Kabocha Squash Soup

Red Curry Kabocha Squash Soup

Red Curry Kabocha Squash Soup Recipes

This beautiful, slightly sweet and perfectly creamy spiced soup is perfect for Winter meal prep or a quick and easy, healthy plant-based meal.

Cuisine :
Recipe Yields : 6
Prep time : 10 minutes
Cook time : 25 minutes
Keywords : easy, quick, healthy,

Ingredients

  • 5 cloves garlic, peeled and minced
  • 1 medium white onion, diced (300 g, approx. 2 cups)
  • 1 tbsp minced fresh ginger or 1 tsp dried ground ginger
  • 3 tbsp red curry paste
  • 4 cups vegetable stock
  • 5 cups peeled and cubed kabocha squash (about 1 medium-sized squash or 700 g)
  • 4 cups peeled and chopped carrots (about 8 carrots or 600 g)
  • 1 tbsp fresh lime juice
  • 1/2 to 1 cup light coconut milk

Instructions

  1. Add the garlic, onion and ginger to a soup pot with a few tablespoons of the vegetable stock and let cook over medium heat until starting to soften.
  2. Stir in the red curry paste, stir well and cook for a few more minutes.
  3. Add the stock, squash and carrot.
  4. Simmer lightly until the squash and carrot are fork-tender, approximately 20-25 minutes.
  5. Carefully add the cooked soup to a blender or use an immersion blender in the pot to blend until smooth. Alternatively, you can leave about 1/3 of the soup behind for a chunkier soup.
  6. Pour the blended soup back into the pot if you used a blender and stir in the fresh lime juice and coconut. Start with 1/2 cup of coconut milk, then add a little more if needed to reach desired thickness.

Rated : 5 from 5 votes
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