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Before you jump to Red curry squash soup recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.
You already are aware that the body needs the heart to be healthy. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already are aware that regular workout and a healthy lifestyle are crucial in terms of the general health of your heart. Did you know, however, that a number of specific foods are good for improving the health of your heart? If you are interested to know which foods you should be eating to improve your heart health, continue reading.
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There are plenty of foods out there that that are great for your body. The truth is that each of the foods that we’ve mentioned here can help your body in many ways. The foods mentioned are essentially beneficial for the heart, though. Start consuming these heart-healthy foods daily. Your heart is going to be a lot better if you do!
We hope you got insight from reading it, now let’s go back to red curry squash soup recipe. To make red curry squash soup you only need 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Red curry squash soup:
- Get 2 red curry squash, seeded, peeled and cut into 1" cubes
- Prepare 1 small red onion, diced
- Get 1 clove garlic, thinly minced
- Prepare 1 thumb of ginger, grated
- Use 1 can light coconut milk
- You need 1 can water
- Use 2 tablespoon extra-virgin olive oil
- Get 1 teaspoon red curry paste
- Take 1 teaspoon concentrate chicken broth (I've used Bovril brand)
- Take to taste Salt & pepper
Steps to make Red curry squash soup:
- 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).
- 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.
- 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.
- Correct the seasoning if needed and reheat 5 minutes at med-low heat.
- Serve hot and enjoy!
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