Description
A creamy, vegan Red Curry Kuri Squash Soup perfect for cozy evenings. This recipe is quick to prepare, gluten-free, and packed with comforting flavors. It features the natural sweetness of roasted kuri squash combined with coconut milk and a hint of spice from red curry paste.
Ingredients
Scale
- 1 medium Red Kuri Squash or Butternut Squash
- 2 medium Shallots
- 3 cloves Garlic, unpeeled for roasting
- 1 can Coconut Milk
- 1 stalk Lemongrass, finely diced
- 1 tablespoon Fresh Grated Ginger
- 2 tablespoons Red Curry Paste (adjust to taste)
- 2 tablespoons Fresh Lime Juice
- 2 tablespoons Extra-Virgin Olive Oil
- Sea Salt to taste
- Freshly Ground Black Pepper to taste
- 2 cups Water or Vegetable Broth (adjust for consistency)
- 1/4 cup Toasted Cashews (for garnish)
- 1/4 cup Microgreens (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the red kuri squash, scoop out the seeds, and place on a baking sheet with sliced shallots.
- Drizzle with olive oil, season with salt and pepper. Wrap unpeeled garlic in foil and add to the baking sheet.
- Roast for 40-50 minutes until tender and browned.
- While roasting, prepare the lemongrass by removing tough outer layers and finely dicing the tender inner part.
- Scoop roasted squash flesh and garlic into a blender. Add shallots, coconut milk, lemongrass, ginger, red curry paste, salt, and pepper.
- Blend until smooth. Add water or vegetable broth to reach desired consistency.
- Stir in lime juice and a splash of olive oil.
- Taste and adjust seasonings.
- Serve in bowls, garnishing with coconut milk, toasted cashews, and microgreens.
Notes
- This soup can be made ahead and stored in the fridge for up to four days. Reheat gently.
- For a nut-free version, omit cashews and add crispy chickpeas for crunch.
- Adjust red curry paste quantity to control spice level.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg