Turmeric-Ginger Red Kuri Squash Soup
Yield: 5
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
This velvety red kuri squash soup is layered with coconut milk, fresh turmeric, ginger, and curry spices, creating a warm, fragrant bowl of comfort. Finished with a drizzle of red curry oil, lemon zest, and a touch of coconut cream, it’s equal parts nourishing and indulgent.
Ingredients
Instructions
- Preheat the oven to 425°F. Line a small baking sheet with aluminum foil. Cut the kuri squash in half and scoop out the seeds. Place cut side down on the baking sheet and roast until completely tender, about 45 minutes. Remove from the oven and let cool, then scoop out and chop the flesh.
- Pour the coconut milk into a stockpot over medium-low heat. Add the leeks, carrots, shallots, ginger, turmeric, and garlic, and cook for about 15 minutes, or until the vegetables begin to stick to the bottom of the pot. Stir in the honey and curry powder, and cook for 2 to 3 minutes, stirring often. Add the vegetable stock, bring to a simmer, and cook for an additional 5 to 10 minutes, or until everything is very soft.
- Add the roasted squash to the pot. Simmer briefly to ensure everything is soft. Remove from the heat and transfer the soup to a high-power blender. Purée in batches, adding more vegetable stock as needed to reach the desired consistency. Strain the soup through a fine sieve into a bowl. Taste and adjust seasoning.
- Combine the curry paste and olive oil in a small saucepan. Cook over medium-low heat until the oil separates from the paste. Strain through a fine sieve to reserve the infused oil.
- Ladle the soup into serving bowls. Drizzle with a spoonful of the red curry oil. Finish with freshly ground black pepper, lemon zest, and a squeeze of lemon juice. Add a dollop of coconut cream, if desired. Enjoy!