Creamy Red Kuri Squash Soup
This rich and creamy red kuri squash soup is simple to prepare, requiring just roasting and blending. Made with fragrant coconut milk and aromatic spices, it's a perfectly balanced vegan dish that offers a tangy and subtly spicy flavor profile, ideal as a warming side or a light meal.
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Halve the red kuri squash (3 lb), scoop out seeds. Place red kuri squash (3 lb) and shallots (2) on sheet. Drizzle with evoo (1 tbsp) and season with [to_taste sea salt] and [to_taste black pepper], then turn cut-side down. Wrap cloves (3 garlic) in foil and place on sheet. Roast for 45 minutes until tender and browned.
- 2
Prepare the lemongrass (1 stalk) by trimming ends, smashing, peeling tough outer layers, and dicing the tender inner parts to yield lemongrass (1 tbsp) (or lime zest (1 tbsp)).
- 3
Scoop flesh from [red kuri squash] and peel [garlic cloves]. In a blender, combine cooked [red kuri squash], [shallots], [garlic cloves], (14 oz) coconut milk (1 can), lemongrass (1 tbsp) (or lime zest (1 tbsp)), fresh grated ginger (2 tsp), red curry paste (1 tbsp), [to_taste sea salt], and [to_taste black pepper]. Blend until smooth. Add vegetable broth (1 cup), fresh lime juice (2 tbsp), and evoo (1 tbsp), blend again. Add more [vegetable broth] if needed for desired consistency. Taste and adjust seasonings.
- 4
Ladle the soup into bowls. Garnish with coconut milk (0.25 cup), [to_garnish toasted, chopped cashews], and [to_garnish microgreens].
Nutrition Facts
Per portion