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Red curry squash soup
Red curry squash soup

Before you jump to Red curry squash soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

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Can you remember when your parents would remind you that an apple a day keeps the doctor away? Apples have lots of minerals and elements that keep your heart healthy. Apples have high soluble fiber content and this soluble fiber works as a scrubber on your artery walls, keeping the cholesterol from accumulating and causing blockages. A single Red Delicious apple each day can make your LDL levels go down by as much as 8%! That’s a fantastic number if you’re endeavoring to improve the health of your heart!

There are lots of foods you will find that that are good for your body. The truth is that each of the foods that we’ve talked about here can help your body in many ways. They are particularly wonderful, however, for promoting a healthy heart. Try to begin consuming these hearty foods each day. Your heart will be a lot heartier if you do!

We hope you got benefit from reading it, now let’s go back to red curry squash soup recipe. You can cook red curry squash soup using 10 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Red curry squash soup:
  1. You need 2 red curry squash, seeded, peeled and cut into 1" cubes
  2. You need 1 small red onion, diced
  3. Take 1 clove garlic, thinly minced
  4. Prepare 1 thumb of ginger, grated
  5. You need 1 can light coconut milk
  6. Get 1 can water
  7. You need 2 tablespoon extra-virgin olive oil
  8. Use 1 teaspoon red curry paste
  9. Prepare 1 teaspoon concentrate chicken broth (I've used Bovril brand)
  10. Prepare to taste Salt & pepper
Steps to make Red curry squash soup:
  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!

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