Roasted Red Kuri Squash Coconut Curry Soup Recipe

Roasted Red Kuri Coconut Curry Soup — Recipe

Summary: Coconut milk, roasted cumin, garam masala and madras curry powder blend with roasted red kuri squash to create a smooth, aromatic soup. Garnish with chopped cilantro and serve with warm naan or crusty bread.

Nutrition (per serving)

• Calories: 98 kcal
• Carbohydrates: 14.1 g
• Protein: 1.7 g
• Fat: 4 g
• Saturated Fat: 0.2 g
• Sodium: 807.6 mg
• Fiber: 2.2 g
• Sugar: 1.6 g

Yield and Time

• Yield: 5 servings
• Prep: 10 minutes
• Cook: 1 hour 30 minutes
• Total: 1 hour 40 minutes

Ingredients

• 4.25 – 4.5 lbs kuri red squash (about 2 small–medium squash)
• 1 tsp coconut oil or olive oil
• 1/2 tsp roasted cumin
• 1 3/4 tsp garam masala
• 2 1/4 tsp Madras curry powder
• 1/2 medium onion, minced
• 2 shallots, minced
• 3 cloves garlic, minced
• 1 cup light coconut milk
• 4 cups fat-free, low-sodium vegetable or chicken broth
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro
• Hot chili pepper, diced (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Using a heavy, sharp knife, cut each squash into quarters. Place the pieces cut-side down on a baking sheet and roast for about 1 hour, until tender when pierced with a fork.
3. When the squash is cool enough to handle, peel away and discard the skin. Scoop out the flesh—the recipe should yield about 3 cups roasted flesh.
4. In a medium soup pot, warm the oil over medium heat. Add the minced onion, shallots, garlic and diced chili (if using). Sauté gently until golden and fragrant, taking care not to burn the garlic.
5. Add the roasted cumin, garam masala and Madras curry powder. Stir and cook for about a minute to bloom the spices and release their aroma.
6. Pour in the broth and light coconut milk, then add the roasted kuri squash. Bring the mixture to a gentle simmer, cover, and cook for 20–25 minutes to let the flavors meld.
7. Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. Alternatively, work in batches in a blender—but be careful with hot liquids.
8. Season to taste with salt and freshly ground pepper. Stir in chopped cilantro just before serving and garnish additional cilantro if desired.

Finishing notes

Serve this soup hot with warm garlic naan or a crusty roll. For a protein boost, top bowls with roasted chickpeas, a dollop of plain yogurt (or dairy-free yogurt), or a sprinkle of toasted seeds. The flavors deepen if the soup rests for a few hours, so it’s excellent made ahead.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens in the fridge, thin with a splash of broth or coconut milk while reheating.

Substitutions and variations

• If you can’t find red kuri, use roasted pumpkin, butternut or acorn squash instead.
• Use full-fat coconut milk for a richer texture, or reduce the coconut milk and add more broth for a lighter soup.
• To make it spicier, add a pinch of cayenne or more diced chili; to mellow the heat, omit the chili and serve with a cooling garnish like yogurt.

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