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.
- 4.5lbskuri red squash
- 1tspcoconut oilor olive oil
- ½tsproasted cumin
- 1¾tspgaram masala
- 2¼tspmadras curry powder
- 1cuplight coconut milk
- 4cupsvegetable brothor chicken broth, low-sodium
- salt and fresh pepperto taste
- ¼cupfresh cilantrochopped
- hot chili pepperdiced, optional
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.
- 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
Have your own special recipe to share? Submit Your Recipe Today!