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Red curry and butternut squash soup recipe

Red curry and butternut squash soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

A Thai-inspired butternut squash soup seasoned with red curry paste, coconut milk and fresh ginger - guaranteed to please on a chilly day.

3 people made this

IngredientsServes: 6

  • 1 medium butternut squash
  • 2 tablespoons butter, or more as needed
  • 1 tablespoon coconut oil
  • 1/2 onion, chopped
  • 2 roasted red peppers from a jar, drained and sliced
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 (400g) tin coconut milk
  • 120ml skimmed milk

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
  2. Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until softened, about 3 minutes. Add squash, red peppers, red curry paste, ginger and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.
  3. Pour coconut milk and skimmed milk into the pot; bring to the boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.
  4. Pour 1/3 of the soup into a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.

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Butternut squash and red pepper soup

In a large jug, make up 1.2 litres vegetable stock using the stock cube.

Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.

Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.

Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.

Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.


An Easy Soup Made in a Blender!

That said, this curried butternut squash soup is probably the easiest soup I’ve ever made in terms of the flavor output you get at the end. Everything comes together in a blender, and the hardest part is waiting for the squash to roast up in the oven. The combination of earthy butternut squash goes perfectly with the rich red curry paste and the kiss of coconut flavor.

We recently got acquainted with the beauty that is Vitamix’s Ascent Series blender. (See our Vegetarian Meatballs with a Southeast Asian Twist, which I pretty happily ate for an entire week after we made them). It’s powerful, quiet, and almost makes me feel guilty about our immersion blender, which is gathering dust in the back of our cabinet. With the Vitamix, you throw everything together, press that magic button, and two minutes later, you’re pouring silky smooth, spicy, hearty curried butternut squash soup into bowls.


Red Curry Coconut Butternut Squash Soup

This is the perfect butternut squash soup recipe for fall - super creamy, slightly spicy, and packed with good for you ingredients, and it kind of happened by accident. Last week I was tasked with the challenge of making something new and different with the enormous squash sitting in my parents' kitchen. It was fresh from the garden of a good friend and my mom wanted to do something other than mash it. After some brainstorming, we decided on soup since the squash was enormous and we knew we would need to freeze the leftovers. We wanted something different than the classic butternut squash soup and since my Mom loves Thai curry, we decided to make a coconut curry soup using red curry paste and apples for sweetness. The soup was a hit! Even three people who claimed they hated curry came back asking for more.

One quick note about curry paste. They vary greayly in terms of taste and heat level, so you may have to play around with the amount to get it right for your palette. You can laways add more, so be conservative to start.


Thai Curried Butternut Squash Soup

  • Author: Cookie and Kate
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 6 cups 1 x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.

Ingredients

  • 2 tablespoons coconut oil or olive oil
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups )
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, pressed or chopped
  • 2 to 3 tablespoons Thai red curry paste*
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
  • 1 tablespoon fresh lime juice
  • 4 cups ( 32 ounces ) vegetable broth
  • ½ cup full fat coconut milk for drizzling on top
  • ½ cup large, unsweetened coconut flakes**
  • Handful fresh cilantro leaves, chopped

Instructions

  1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
  2. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
  3. While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
  4. Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
  5. Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.

Notes

Recipe adapted from my creamy (vegan!) butternut squash linguine, How Sweet Eats’ similar soup and Simply Recipes.
If you love this recipe: You’ll also love my butternut chipotle chili and curried cauliflower soup.
*Where to buy Thai red curry paste: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand.
**Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.

▸ Nutrition Information

By Kathryne Taylor

Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
More about Cookie and Kate »

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Ingredients in this vegan butternut soup

Cooking soup calls for one thing and one thing only: lots of different flavoring ingredients! In this Thai-inspired curry butternut squash soup we’re going heavy on the spices to create a blend of flavors that are equal parts savory, sweet, earthy, and tangy. Oh, and everything is vegan!

  • White Onion: Our first vegetable is 1 cup of diced white onion, which will require about ½ of a medium onion. Feel free to use yellow onion if that’s what you have.
  • Red Bell Pepper: Add 1 diced red bell pepper (you can also use green, yellow, or orange if that’s what you have).
  • Red Curry Paste: This Thai curry paste brings major flavor. We’ll use 2 Tbsp, but the spice lovers can add a bit more!
  • Ginger and Garlic: The flavorful base to any Asian-inspired curry.
  • Butternut Squash: Finally, the most important ingredient… the squash! For this recipe you will need ½ of a medium squash, which should be peeled, deseeded, and cubed (here’s how to cut it).
  • Vegetable Broth: We will mix everything with 2 cups of vegetable broth to create the soup consistency.
  • Coconut Milk: 1 14-oz can of coconut milk will add a creamy texture as well as a hint of sweet coconut flavor.
  • Cilantro: A handful of finely chopped cilantro for an herby touch.
  • Lime Juice: Fresh squeezed lime juice cuts through the sweet butternut, lightening up the flavors.
  • Soy Sauce: Finally, soy sauce for salt (or use tamari for a gluten-free option).

Reviews

This soup needs more seasoning and lacked flavor. Very disappointing!!

I followed others’ lead and doubled the carrots and celery, and used one quart of chicken stock and one quart of vegetable stock. After the lentils were soft, I used a potato masher to break up the vegetables, then added four links of cooked and crumbled hot Italian sausage. So, so good! I finished the soup with lemon juice and chopped parsley.

Awesome! Added coconut milk to replace water and roasted (more) butternut squash before adding.

I added a handful of extra lentils, bullion, sweet potatoes and turmeric. Also put in (dried) parsley, -not cilantro oil- at the end for color. So so so good and easy!

Delicious- with a few changes. I double the veggies (or add even more), use the immersion blender before adding lentils, skip the cilantro oil, and my favorite- I add cooked sausage at the end. I usually use half chicken stock and half water, and serve on spinach for extra greens.

Second time around with this soup and it is truly a winner. Double down on the veggies, don't be shy. I used 6 cups of veggie broth and a can of coconut milk. If you need it thicker, use an immersion blender for a few seconds. Cilantro oil is perfect. Rice is elegant. A perfect meal.

Okay this was delicious! I did make some changes, some that were recommended by others who commented previously. First, I used ghee (about 1.5 tbsp) instead of olive oil and butter to simplify things. Honestly, 3 tbsp of oil and 2 tbsp of butter seemed like overkill to me. Also, I staggered the steps, i.e. I cooked the onion in the ghee first, then added carrot/celery/ginger mixture once onion was soft and finally added the butternut squash in last. Accidentally omitted the garlic but I didn't find it to be necessary due to the strong flavors of the curry powder. I, too, halved the quantity of the water. Used about 2 cups of water and 2 of light homemade chicken stock (which I keep frozen in cubes for these exact recipes). Additionally, I followed suggestions and added a heaping tbsp of curry power, I found this to be a bit strong, I believe my curry powder was very fresh though. Nonetheless it was delicious. Finally, I did not make the cilantro oil but I did add in some spinach to get some green in there. Overall, would highly recommend this recipe!

Underseasoned, in my opinion. Added curry paste, lots more salt and pepper, some sherry. Would use broth instead of water if made again. Also pureed part of it. I like it, but needed to be tweaked way too much.

PS - I used only 1 quart of water. I like my soups thick.

I followed the recipe with 2 exceptions - I used French lentils and didn't do the cilantro oil. It was delicious!! Will definitely make again!!

A few tweaks from previous reviewers, more curry, less water, pureed 1 cup cooked soup then blend back in, 2 carrots, 2 celery sticks, 1 TBS butter. YUMMMM

Loved the recipe the way it is. I have done several times and even my kids like it! Usually we have without rice.

Hearty and delicious. Double (at least) garlic and curry powder. Enjoy.

Loved this curry soup. However, I didn't like the cilantro oil at all. I added the basmati rice in with the soup. I suggest cutting the squash larger because after a few days of reheating, it breaks down. I also added more carrots & curry than the recipe called for. Great for taking for lunch with some crusty bread.

i did the recipe without the butter and it came out perfect! Thank you!

I agree with the other cooks. This recipe needed broth, not water more seasoning, more vegetables, and more salt. The recipe can be salvaged, but I would not make it again as it is posted here.

I find the best way to make the cilantro oil is by using a motor and pestle muddling the cilantro in the oil really brings out the flavour!

I loooove this soup! I have made it several times and it turns out great! I do not use the rice since I find it is filling enough on its own as well. I have also noted that pepper is not listed as one of the ingredients. Personally, I have taken "pepper" to mean "chilli flakes" (to taste, of course) and I like the kick it gives this soup. Lately, I have made it in the slow cooker and I like how it turns out. It has to be in the slow cooker for at least 3 hours to fully bring out the flavour. Lastly, my preferred method to eat this soup is blended I find it gives a more pleasant texture going down AND it has the added benefit of sneaking in veggies picky eaters normally wouldn't eat if they knew they were in there )

Very good soup. The cilantro oil is an excellent finishing touch. I don't think rice is needed as this is a nice, substantial dish.

Agree with previous chefs who heaped in more curry and added more veggies. Very satisfying.

The soup was excellent. I think i will cook it with chicken broth as I had to add more salt. Overall excellent dish

I made this for friends before going to a show. It truly took less than an hour from start to serve. Wonderful soup, a crowd pleaser. Next time I will try using coconut oil for sauteeing veggies just to see how it changes the flavor. I think some cayenne and coriander would be good additions, only because I like spicy. But as is it's great!

I would give this soup 5 forks! After reading some of the reviews, I adapted the recipe a bit: I used a giant heaping tbsp of curry powder, I added 1/8 tsp cumin and a big dash of cinnamon, I only used 1.5 quarts of water, and I added 1/2 can of coconut milk at the very end. I cooked it for the 40 minutes, which meant that the lentils thickened and almost disappeared and the chunks of squash were very soft. When I whisked in the coconut milk at the end, it was almost like pureeing it, which was great. I also added some hot sauce to taste (I think it was sambal oelek, but any type would work, just to give it some more oomph.) I used Monsoon Spices moghul curry powder, which was excellent. This soup lasted for several lunches and only got better. Really delicious.

Hp here tweaking things up. I added some soy sauce at end as it needed a bit of flavor. Also I always use half the liquid called for and add more at end if needed. I've tried it with chicken stock but it has a brighter taste with water.

Have made this many times but just noticed that direction say to add salt and pepper but not listed with ingredients. I will continue to make without seasoning as curry powder has them. This is an excellent recipe as I have noted before. I make minor changes depending what I have and will use parsley as I have no cilantro and a t of vinegar in lieu of lemon.


Soup Curry / Hokkaido Soup Curry Recipe #StayAtHome | Vacation Niseko Blog

It is a soupy delight concocted by blending the spices used in curries from south east asian countries. See 379 unbiased reviews of soup curry garaku, rated 4.5 of 5 on tripadvisor and ranked #11 of 11,872 restaurants in sapporo. Have you guys heard of japanese soup curry? Sounds silly, but that's what it is.

Reviewed by millions of home cooks. Onions, prawns, red chilies, curry leaves, green chillies. It's naturally vegan, incredibly filling and packed with flavor from the curry and the coconut milk. It uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. 1 tablespoon coconut oil , melted + 2 tablespoons, divided.

Soup curry PICANTE from map.uu-hokkaido.jp Curry paste and curry powder both have their place, but we'll be using curry powder for this soup recipe. By chef michael smith • 10 years ago. When the water starts to sputter, add the onion, and cook while stirring for 3 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Try making this delicious variety of curry soup using chicken for a. Soup curry is the latest cuisine taking japan by storm. Carrot soup is warming and comforting already, but this version is spiced up with curry flavours too. Especially this creamy vegetable curry soup, which comes together in 30 minutes, and is vegan to boot. Onions, prawns, red chilies, curry leaves, green chillies. • 89% would make again. Reviewed by millions of home cooks. It was actually a little spicy.

This easy soup recipe mixes in allspice, curry powder, spicy chiles and ginger to give this pumpkin curry soup a jamaican feel.

Our most trusted curry soup recipes. Bring to a boil, cover and cook until carrots are very tender. Especially this creamy vegetable curry soup, which comes together in 30 minutes, and is vegan to boot. Originated in sapporo, hokkaido, a northernmost island of japan, soup curry is a light curry flavored soup served with tender chicken chicken and colorful. Carrot soup is warming and comforting already, but this version is spiced up with curry flavours too. A savory, simple soup that's perfect for the fall and winter months. But i love it even more with rice noodles. Recipe is quite spicy as is. This easy soup recipe mixes in allspice, curry powder, spicy chiles and ginger to give this pumpkin curry soup a jamaican feel. It uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. • 89% would make again. 1 tablespoon coconut oil , melted + 2 tablespoons, divided. Collection by adyrah hanny • last updated 4 weeks ago. It seemed more satisfying not to mix in the rice, so i we had the soup curry with mixed rice and a salad. Soup curry (スープカレー) is a light curry flavored soup served with some type of meat, and a rainbow of roasted vegetables.

It uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Although it's a relatively recent concoction. It's naturally vegan, incredibly filling and packed with flavor from the curry and the coconut milk. Table of contents coconut curry chicken soup is a riff on a restaurant favorite how to make coconut curry chicken soup

Red Lentil and Coconut Curry Soup - Partial Ingredients from www.partial-ingredients.com It's like curry, but soupier. It was actually a little spicy. Watch how to make soup curry. A savory, simple soup that's perfect for the fall and winter months. Adjust the amount of green curry. We really, really like soup. Reviewed by millions of home cooks. Have you guys heard of japanese soup curry? This soup comes together in less than 30 minutes using a handful of ingredients! See more ideas about recipes, soups and stews, food.

It doesn't take a lot to bring a lot of flavor, and it's keeps the recipe simple and to the point.

We really, really like soup. • 89% would make again. Especially this creamy vegetable curry soup, which comes together in 30 minutes, and is vegan to boot. Although it's a relatively recent concoction. This lightly spiced creamy chickpea curry soup is easy to make and can be cooked from scratch in less than 30 minutes. 1 medium head cauliflower , cut into florets. Originated in sapporo, hokkaido, a northernmost island of japan, soup curry is a light curry flavored soup served with tender chicken chicken and colorful. See more ideas about recipes, curry, soup. It seemed more satisfying not to mix in the rice, so i we had the soup curry with mixed rice and a salad. Curry paste and curry powder both have their place, but we'll be using curry powder for this soup recipe. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Roasted cauliflower and curry soup.

Soup curry (スープカレー) is a light curry flavored soup served with some type of meat, and a rainbow of roasted vegetables. But i love it even more with rice noodles. Allrecipes has more than 90 trusted curry soup recipes complete with ratings, reviews and cooking this is a simple chicken curry soup.

Japanese Curry Pumpkin Soup | Body Electric Vitality from www.bodyelectricvitality.com.au It makes a delicious supper on a cold winter's night. Curry paste and curry powder both have their place, but we'll be using curry powder for this soup recipe. Collection by adyrah hanny • last updated 4 weeks ago. Soup curry is the latest cuisine taking japan by storm. A savory, simple soup that's perfect for the fall and winter months. 1 medium head cauliflower , cut into florets.

This curry lentil soup is the perfect soup no matter who you're feeding.

Roasted cauliflower and curry soup. • 89% would make again. Originated in sapporo, hokkaido, a northernmost island of japan, soup curry is a light curry flavored soup served with tender chicken chicken and colorful. It was actually a little spicy. This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime now you know i love a red curry. Especially this creamy vegetable curry soup, which comes together in 30 minutes, and is vegan to boot. While habanero is traditional, jalapeños provide a mellower kick. Our most trusted curry soup recipes. Although it's a relatively recent concoction. Sounds silly, but that's what it is. Thai curry pastes get their heat from chili peppers, but they're also loaded with other flavours. When the water starts to sputter, add the onion, and cook while stirring for 3 minutes. See more ideas about recipes, soups and stews, food.

Curried red lentil soup with toasted coconut.

This lightly spiced creamy chickpea curry soup is easy to make and can be cooked from scratch in less than 30 minutes.

Our most trusted curry soup recipes.

Watch how to make soup curry.

See 379 unbiased reviews of soup curry garaku, rated 4.5 of 5 on tripadvisor and ranked #11 of 11,872 restaurants in sapporo.

Thai curry pastes get their heat from chili peppers, but they're also loaded with other flavours.

Our most trusted curry soup recipes.

While habanero is traditional, jalapeños provide a mellower kick.

It seemed more satisfying not to mix in the rice, so i we had the soup curry with mixed rice and a salad.

Carrot soup is warming and comforting already, but this version is spiced up with curry flavours too.

This curry lentil soup is the perfect soup no matter who you're feeding.

It doesn't take a lot to bring a lot of flavor, and it's keeps the recipe simple and to the point.

Bring to a boil, cover and cook until carrots are very tender.

It doesn't take a lot to bring a lot of flavor, and it's keeps the recipe simple and to the point.

Watch how to make soup curry.

It's naturally vegan, incredibly filling and packed with flavor from the curry and the coconut milk.

A savory, simple soup that's perfect for the fall and winter months.

It is a soupy delight concocted by blending the spices used in curries from south east asian countries.

It was actually a little spicy.

Our most trusted curry soup recipes.

Creamy curried butternut squash soup infused with coconut milk and yellow curry powder.

Creamy curried butternut squash soup infused with coconut milk and yellow curry powder.

1 medium head cauliflower , cut into florets.

Bring to a boil, cover and cook until carrots are very tender.

This curry lentil soup is the perfect soup no matter who you're feeding.


Red curry and butternut squash soup

Try our buttеrnut squash rеcipе with thе punchy flavors of Thai rеd curry for an еasy wintеr warmеr. Light and smooth, thе rеcipе for vеgan buttеrnut squash soup is sеasonеd with Thai rеd curry pastе and stirrеd with coconut milk. This Thai-stylе buttеrnut squash soup is calming and tasty, and thе hеat of thе curry and Sriracha will warm you up right away.

Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.

Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until softened, about 3 minutes. Add squash, red peppers, red curry paste, ginger and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.

Pour coconut milk and skimmed milk into the pot bring to the boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.

Pour 1/3 of the soup into a blender. Cover and hold lid down pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice


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Comments:

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