Name: Roasted Red Kuri Coconut Curry Soup Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 5
Cuisine: Asian
Ingredients: 4.5 lbs kuri red squash; 1 tsp coconut oil; ½ tsp roasted cumin; 1¾ tsp garam masala; 2¼ tsp Madras curry powder; ½ medium onion; 2 shallots; 3 cloves garlic; 1 cup light coconut milk; 4 cups vegetable broth; salt and fresh pepper; ¼ cup fresh cilantro; hot chili pepper

Roasted Red Kuri Coconut Curry Soup is a unique blend of flavors that will challenge your culinary skills and please your palate. This soup recipe combines the rich, sweet flavors of red kuri squash with the exotic spiciness of curry and the creamy goodness of coconut milk.

Photos of Roasted Red Kuri Coconut Curry Soup Recipe

The key ingredient here is the red kuri squash, a winter squash that is not commonly found in all stores but can be sourced from farmer’s markets or gourmet grocery stores. While its red-orange teardrop shape is distinct, a good substitute could be butternut squash or pumpkin. The other ingredients like madras curry powder, garam masala, and coconut milk are staples of Indian and Southeast Asian cooking and can be found in the global section of your local grocery store.

Ingredients for Roasted Red Kuri Coconut Curry Soup

kuri red squash: This winter squash, also known as Hokkaido pumpkin, brings a rich and slightly sweet flavor to the soup.

coconut oil: Used for sautéing, it imparts a delicate coconut flavor.

roasted cumin: This spice brings a warm, earthy flavor.

garam masala: A blend of ground spices common in Indian cuisine that gives a warm, sweet flavor.

madras curry powder: A hot and spicy curry powder.

onion: Adds a base flavor.

shallots: They add a mild and slightly sweet flavor.

garlic: Gives a strong, pungent flavor.

coconut milk: Adds creaminess to the soup.

vegetable broth: Forms the liquid base of the soup.

salt and fresh pepper: Used for seasoning.

fresh cilantro: Used for garnish.

hot chili pepper: Adds heat to the soup, optional based on heat preference.

One reader, Georgena Asbury says:

This roasted red kuri coconut curry soup recipe is a game-changer! The flavors are so rich and comforting, and the aroma while cooking is simply divine. The combination of the roasted squash and coconut milk creates a velvety texture that's absolutely delightful. It's a must-try for anyone who loves a cozy, flavorful soup.

Georgena Asbury

Cooking Techniques for Roasted Red Kuri Coconut Curry Soup

How to roast red kuri squash: Cut the squash into quarters, place on a baking sheet, and bake at 400 degrees F for 1 hour. Once cooked and cooled, peel the skin away from the squash flesh.

How to sauté onions, shallots, and garlic: Heat oil in a medium soup pot over medium heat. Add the onion, shallots, and garlic, and sauté on low heat until golden.

How to puree soup with an immersion blender: After cooking the soup, remove the cover and use an immersion blender to puree the soup until smooth.

How to season with salt and fresh pepper: Add salt and fresh pepper to taste before serving the soup.

How to garnish with fresh cilantro: Sprinkle fresh cilantro on top of the soup before serving.

How To Make Roasted Red Kuri Coconut Curry Soup

All the flavors you love in a curry in this curry soup recipe. Kuri squash is complemented beautifully by coconut milk and various herbs and spices.

Preparation: 10 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 40 minutes

Serves:

Ingredients

4.5lbskuri red squash
1tspcoconut oilor olive oil
½tsproasted cumin
1¾tspgaram masala
2¼tspmadras curry powder
½mediumonionminced
2shallotsminced
3clovesgarlicminced
1cuplight coconut milk
4cupsvegetable brothor chicken broth, low-sodium
salt and fresh pepperto taste
¼cupfresh cilantrochopped
hot chili pepperdiced, optional

Instructions

Heat the oven to 400 degrees F.
Using a heavy, sharp knife, cut the squash into quarters.
Place on a baking sheet and bake for 1 hour.
When the squash is cooked and cool enough to handle, peel the skin away from the squash flesh. This should make about 3 cups.
Add oil to a medium soup pot on medium heat.
When oil is hot, add onion, shallots, chili pepper (if using) and garlic; sauté on low heat until golden.
Add roasted cumin, masala and madras curry powder and mix well cooking another minute.
Add broth, light coconut milk, roasted kuri pumpkin and cook covered for 20 to 25 minutes.
Remove cover and using an immersion blender, puree soup until smooth.
Season with salt and fresh pepper to taste and serve with fresh cilantro.

Nutrition

Calories: 259.35kcal
Fat: 4.98g
Saturated Fat: 3.36g
Monounsaturated Fat: 0.27g
Polyunsaturated Fat: 0.33g
Carbohydrates: 55.48g
Fiber: 9.37g
Sugar: 5.73g
Protein: 5.26g
Sodium: 1744.94mg
Calcium: 183.50mg
Potassium: 1719.64mg
Iron: 4.20mg
Vitamin A: 517.76µg
Vitamin C: 98.81mg

Pro Tip for Enhancing the Flavor of Roasted Red Kuri Coconut Curry Soup

When roasting the kuri red squash, it's important to ensure even cooking. To achieve this, try to cut the squash into evenly sized pieces. This will ensure that all parts of the squash cook at the same rate, preventing some parts from becoming overcooked while others are still undercooked. Additionally, when sautéing the onion, shallots, and garlic, be sure to stir frequently to prevent them from burning and to promote even browning. This will enhance the flavor of your soup. Lastly, when pureeing the soup with an immersion blender, be sure to move the blender around to reach all areas of the pot. This will ensure a smooth and creamy texture throughout the entire soup.

Time-Saving Tips for Preparing This Soup Recipe

Prep ahead: Chop and peel the squash the night before to save time on the day of cooking.

Use pre-made broth: Opt for store-bought vegetable broth to save time on making your own from scratch.

Invest in a good blender: A high-quality immersion blender will make pureeing the soup quick and easy.

Double the recipe: Make a larger batch and freeze the extra portions for quick and convenient meals later.

Organize ingredients: Measure and prepare all ingredients before starting to streamline the cooking process.

Clean as you go: Wash and put away utensils and tools while the soup is cooking to minimize cleanup time later.

Substitute Ingredients For Roasted Red Kuri Coconut Curry Soup Recipe

kuri red squash - Substitute with butternut squash: Butternut squash has a similar sweet and nutty flavor and creamy texture when roasted, making it a suitable replacement for red kuri squash in the soup.
coconut oil - Substitute with olive oil: Olive oil can be used as a substitute for coconut oil to provide a similar richness and depth of flavor to the soup.
roasted cumin - Substitute with ground coriander: Ground coriander can be used as a substitute for roasted cumin to add a warm, earthy flavor to the soup.
garam masala - Substitute with curry powder: Curry powder can be used as a substitute for garam masala to provide a blend of warm spices and depth of flavor to the soup.
madras curry powder - Substitute with regular curry powder: Regular curry powder can be used as a substitute for madras curry powder to provide a milder curry flavor to the soup.
onion - Substitute with shallot: Shallots can be used as a substitute for onion to provide a milder, sweeter flavor to the soup.
shallots - Substitute with red onion: Red onion can be used as a substitute for shallots to provide a similar pungent and sweet flavor to the soup.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic to provide a similar garlic flavor to the soup.
light coconut milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used as a substitute for light coconut milk to provide a creamy texture and subtle nutty flavor to the soup.
vegetable broth - Substitute with chicken broth: Chicken broth can be used as a substitute for vegetable broth to provide a richer and meatier flavor to the soup.
cilantro - Substitute with flat-leaf parsley: Flat-leaf parsley can be used as a substitute for cilantro to provide a fresh, herbaceous flavor to the soup.
hot chili pepper - Substitute with red pepper flakes: Red pepper flakes can be used as a substitute for hot chili pepper to add heat and spice to the soup.

Presentation Tips for Serving Roasted Red Kuri Coconut Curry Soup

Elevate the plating: When presenting the roasted red kuri coconut curry soup, focus on creating an elegant and visually appealing presentation. Use a wide-rimmed bowl to showcase the vibrant colors and textures of the soup.
Garnish with precision: Add a touch of sophistication by garnishing the soup with a drizzle of coconut milk in a circular motion, creating a beautiful swirl pattern on the surface.
Incorporate texture: Sprinkle a pinch of toasted coconut flakes over the soup to introduce a delightful crunch and enhance the overall sensory experience.
Artful herb placement: Place a few delicate cilantro leaves strategically on the soup, ensuring that each leaf is carefully positioned to add a pop of freshness and color.
Accent with spice: For a final touch, delicately place a thin slice of fresh chili pepper on the edge of the bowl to hint at the subtle heat within the soup.

Essential Kitchen Tools for Making This Soup Recipe

Oven: An appliance used for baking, roasting, and heating food.
Sharp knife: A cutting tool used for slicing and chopping ingredients.
Baking sheet: A flat, metal pan used for baking and roasting in the oven.
Medium soup pot: A medium-sized pot used for cooking soups and stews.
Immersion blender: A handheld kitchen tool used for blending and pureeing soups and sauces directly in the pot.

Storage and Freezing Instructions for Roasted Red Kuri Coconut Curry Soup

Let the roasted red kuri coconut curry soup cool completely before storing or freezing.
Transfer the cooled soup to an airtight container or a freezer-safe bag.
If using a container, leave about an inch of space at the top to allow for expansion during freezing.
Label the container or bag with the name of the soup and the date it was made.
Store the soup in the refrigerator for up to 5 days or in the freezer for up to 3 months.
When ready to enjoy, thaw the frozen soup in the refrigerator overnight.
Reheat the soup in a pot over medium heat, stirring occasionally, until it reaches the desired temperature.
If the soup appears too thick after freezing and reheating, add a little vegetable broth or water to thin it out to your preferred consistency.
Taste the reheated soup and adjust the seasoning with salt and pepper if needed.
Serve the reheated roasted red kuri coconut curry soup hot, garnished with fresh cilantro and a drizzle of coconut milk if desired.

How To Reheat Leftover Roasted Red Kuri Coconut Curry Soup

Reheat the soup in a saucepan over medium-low heat, stirring occasionally until it reaches the desired temperature. This method ensures even heating and prevents the coconut milk from curdling.
If you prefer to use the microwave, transfer the soup to a microwave-safe bowl and cover it with a damp paper towel to prevent splatters. Heat the soup in 30-second intervals, stirring between each interval, until it's heated through. Be careful not to overheat, as this can cause the coconut milk to separate.
For a creamier texture, add a splash of fresh coconut milk or vegetable broth while reheating the soup. This will help restore the original consistency and enhance the flavors.
If you find that the soup has thickened too much during storage, gradually add small amounts of vegetable broth or water while reheating until you achieve the desired consistency.
To add a fresh twist to your leftover soup, consider garnishing it with a dollop of yogurt, a sprinkle of chopped cilantro, or a squeeze of lime juice just before serving. These toppings will brighten up the flavors and make the soup feel new again.
If you have a large quantity of leftover soup, consider reheating only the portion you plan to consume. This will help maintain the quality and texture of the remaining soup for future meals.

Interesting Trivia About Red Kuri Squash

The roasted red kuri coconut curry soup is a delicious and nutritious dish that offers a unique blend of flavors and textures. It's a great source of vitamins and minerals, especially beta-carotene, which is essential for eye health. The combination of roasted kuri squash and coconut milk creates a creamy and satisfying soup that is perfect for a cozy meal. This soup is also a great option for those following a vegan or plant-based diet, as it is free from any animal products. It's a versatile recipe that can be customized with different spices and garnishes to suit your taste preferences.

Budget-Friendly: Making Roasted Red Kuri Coconut Curry Soup at Home

This roasted red kuri coconut curry soup recipe is quite cost-effective for a household. The main ingredient, red kuri squash, is affordable and readily available. The addition of coconut milk and spices enhances the flavor without significantly increasing the cost. This hearty soup can serve as a complete meal, making it a budget-friendly option. The approximate cost for a household of 4 people is around $15, making it an economical choice for a satisfying and nutritious meal. Overall Verdict: 9.

Is This Soup Recipe Healthy or Unhealthy?

This roasted red kuri coconut curry soup recipe is a nutritious and flavorful option for a healthy meal. The red kuri squash is an excellent source of vitamin A, vitamin C, and fiber, which are essential for maintaining good health. The use of coconut milk and vegetable broth instead of heavy cream or dairy-based ingredients makes this soup suitable for vegans and those with lactose intolerance. Additionally, the spices used in this recipe, such as cumin, garam masala, and madras curry powder, are known for their anti-inflammatory properties and can aid in digestion.

However, there are a few ways to make this recipe even healthier:

Use reduced-fat coconut milk to lower the overall calorie and fat content of the soup
Increase the amount of vegetables by adding carrots, celery, or bell peppers to boost the fiber and nutrient content
Opt for low-sodium vegetable broth to control the salt intake
Include a lean protein source, such as tofu or chickpeas, to make the soup more filling and balanced
Garnish with fresh herbs like parsley or basil for added flavor and nutrients without extra calories

Editor's Opinion on Roasted Red Kuri Coconut Curry Soup

This roasted red kuri coconut curry soup recipe is a delightful fusion of flavors. The roasted kuri squash adds a rich, earthy sweetness, while the coconut milk and curry spices bring a creamy, aromatic depth. The combination of garam masala and madras curry powder creates a harmonious balance of warmth and complexity. The use of fresh cilantro adds a bright, herbaceous note, enhancing the overall sensory experience. Overall, this recipe offers a tantalizing blend of textures and flavors that will surely delight the palate.

Enhance Your Roasted Red Kuri Coconut Curry Soup Recipe with These Unique Side Dishes:

Garlic Naan: Create a delicious garlic naan by mixing minced garlic and butter, spreading it on naan bread, and baking until golden brown. Serve alongside the roasted red kuri coconut curry soup for a flavorful combination.

Mango Chutney: Whip up a sweet and tangy mango chutney by combining diced mango, red onion, vinegar, and spices. This refreshing condiment pairs perfectly with the spicy flavors of the curry soup.

Cumin Roasted Carrots: Toss carrots with cumin, olive oil, and a pinch of salt, then roast until caramelized and tender. The earthy sweetness of the carrots complements the rich and creamy texture of the soup.

Similar Soup Recipes to Try

Spicy Thai Coconut Soup: This spicy and flavorful soup is a perfect blend of coconut milk, Thai spices, and fresh vegetables. It's a comforting and satisfying dish that will warm you up on a chilly day.

Butternut Squash and Apple Soup: The combination of sweet butternut squash and tart apples creates a delicious and creamy soup that is perfect for fall. It's a great way to enjoy the flavors of the season in a comforting and healthy dish.

Mango Chicken Curry: This aromatic and creamy curry is made with tender chicken, ripe mangoes, and a blend of Indian spices. It's a delicious and satisfying dish that is perfect served over steamed rice or with naan bread.

Roasted Vegetable Ratatouille: This classic French dish is a colorful and flavorful medley of roasted vegetables, including eggplant, zucchini, bell peppers, and tomatoes. It's a healthy and delicious way to enjoy an abundance of fresh summer produce.

Coconut Lime Shrimp Skewers: These juicy and flavorful shrimp skewers are marinated in a zesty coconut lime sauce and grilled to perfection. They make a delicious and impressive dish for a summer barbecue or dinner party.

Appetizer and Dessert Ideas to Complement This Soup

Appetizers:

Savory Stuffed Mushrooms: Create a mouthwatering appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. Bake until golden and serve hot for a delicious start to any meal.

Crispy Coconut Shrimp: Whip up a batch of crispy coconut shrimp for a tropical twist on a classic appetizer. Dip the shrimp in a light batter, coat with shredded coconut, and fry until golden brown. Serve with a sweet and tangy dipping sauce for a crowd-pleasing starter.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth after a delicious meal.

Berry Parfait: Layered with creamy yogurt, fresh berries, and a crunchy granola topping, this berry parfait is a delightful and refreshing dessert option. It's a light and fruity way to end any meal on a high note.

Why trust this Roasted Red Kuri Coconut Curry Soup Recipe:

This recipe guarantees a delightful experience with its perfect blend of roasted red kuri squash, coconut milk, and aromatic spices. The rich flavors of garam masala and madras curry powder infuse the soup with warmth and depth. The use of fresh cilantro adds a burst of freshness, while the vegetable broth ensures a wholesome base. The method of roasting the squash enhances its natural sweetness, creating a velvety texture that will surely impress. Trust in the expertise behind this recipe to elevate your culinary journey.

Share your thoughts on the Roasted Red Kuri Coconut Curry Soup Recipe in the Recipe Sharing forum section and let us know if you have any tips or variations to enhance this flavorful dish.

FAQ:

Can I use a different type of squash for this recipe?

Yes, you can substitute red kuri squash with other types of squash such as butternut squash or pumpkin. The flavor and texture may vary slightly, but it will still work well in the recipe.

Can I make this soup ahead of time and reheat it later?

Absolutely! This soup can be made ahead of time and reheated when you're ready to serve. Just store it in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to avoid scorching.

Is there a substitute for coconut milk if I'm allergic to coconut?

If you're allergic to coconut, you can use a non-dairy milk alternative such as almond milk, cashew milk, or oat milk. Keep in mind that this substitution may slightly alter the flavor of the soup.

Can I freeze the leftover soup?

Yes, you can freeze the leftover soup for up to 3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stovetop.

Can I adjust the level of spiciness in the soup?

Absolutely! If you prefer a milder soup, you can reduce or omit the hot chili pepper. On the other hand, if you enjoy a spicier kick, you can increase the amount of chili pepper or add a pinch of cayenne pepper to suit your taste preferences.