Red Curry Coconut Squash Soup

Red curry is a popular Thai dish known for its vibrant color and spicy flavor. It is often made with a combination of red chili peppers, garlic, lemongrass, and other aromatic spices.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Red Curry Coconut Squash Soup

Cooking Method: Boiling, Simmering Cuisine: Thai Courses: Gluten free, Lunch, Soup, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 teaspoon Red curry paste
• 2 cup Coconut milk
• 2 pound Butternut squash
• 4 cup Vegetable broth
• 1 medium Onion
• 3 clove Garlic cloves
• 1 teaspoon Ginger
• 2 tablespoon Lime juice
• 1 tablespoon Fish sauce
• 1 tablespoon Brown sugar
• 1 teaspoon Salt
• 2 tablespoon Cilantro leaves

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, and cook until fragrant.
2. Add red curry paste and cook for another minute.
3. Add butternut squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in lime juice, fish sauce, brown sugar, and salt. Cook for another 5 minutes.
6. Serve hot, garnished with cilantro leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.