- Food: Kuri Squash Soup
- Writer: Lizzie Green
- Content-Type: Food Blog
Roasting the Kuri Squash first and then blending it together are the only two simple steps required to make this soup.
It is completely free of any animal products thanks to the use of coconut milk and an abundance of vegetables.
For the longest time, I kept this crimson Kuri squash resting on the countertop of my kitchen island. It wasn’t until I bought some lemongrass at the store that the idea of making red curry Kuri soup occurred to me.
Before that, I wasn’t really sure what to do with it. People have a proverb that says “what grows together stays together.” In this particular instance, words that rhyme with each other also work.
You might use kabocha squash or butternut squash as a substitute for the red Kuri squash if you are unable to locate one. If you are unable to locate lemongrass, you can substitute some lime zest for it in this recipe.
The other steps are uncomplicated and straightforward, and this dish does not require any additional cooking vessels; simply place the squash, shallots, and garlic in the oven to roast, and then combine the roasted vegetables with the remaining ingredients.
This soup has a tart flavor and a touch of heat (although you can modify the level of heat to your preference), and the addition of coconut milk makes it extremely creamy.
The flavors in this dish are not as conventional for Thanksgiving, but it is still a wonderful way to kick off your holiday celebrations.
Kuri Squash Soup
|Serves: 6 to 8|
You can make a meal out of this simple soup by serving it with ladles of warm rice, or you can serve it as an appetizer or side dish during the holidays.
- 1 medium red Kuri (or butternut) squash, about 3 pounds
- 2 shallots, sliced in half
- 3 garlic cloves, unpeeled
- 1 (14-ounce) can coconut milk, reserve ¼ cup for garnish
- 1 stalk lemongrass (or 1 tablespoon lime zest)
- 2 teaspoons fresh grated ginger
- 1 tablespoon red curry paste
- 1 cup water or vegetable broth, more as needed for consistency
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Reserved coconut milk
- Toasted, chopped cashews
- Prepare a large baking sheet by lining it with parchment paper and preheating the oven to 400 degrees Fahrenheit. After slicing the squash in half lengthwise, scrape the insides to remove the seeds. Turn the cut sides of the squash and shallots over on the baking sheet, drizzle with olive oil, and season with pinches of salt and pepper. Bake until tender. Wrap each full clove of garlic in a piece of foil, then set it on the sheet. Roast in the oven for 40 to 50 minutes, or until the squash is fork-tender and the shallots have developed a good brown color.
- To prepare the lemongrass, cut off the root end of the stalk as well as the higher, more fibrous portion of the stalk. The stalk should be pounded with a rolling pin to loosen the layers, after which the thick outer layers should be peeled off and the more tender inner parts should be diced. Take one tablespoon’s worth of lemongrass that has been chopped.
- Remove the meat from the squash, then remove the paper from the garlic and peel it. Place the squash, shallots, garlic, lemongrass, ginger, curry paste, and a couple of generous pinches of salt and pepper in a blender. Blend until smooth. Mix till it becomes creamy. Blend again after adding the liquid, whether it is broth or water, lime juice, and olive oil. To achieve the correct thickness of the soup, thin it down with additional water or broth. To taste, add additional salt, pepper, and lime juice, and adjust the seasoning as necessary.
- After the soup has been ladled into bowls, top each serving with a dollop of coconut milk, some roasted cashews, and some microgreens.
The quantity of heat contained in different curry pastes might vary greatly. If you have a low tolerance for heat, start with a smaller amount of paste.