Name: Roasted Red Kuri Coconut Curry Soup Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 5
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 Recipe

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.