This creamy curried squash soup comes together in two easy steps: roast & blend! Made with coconut milk and plenty of veggies, it's totally vegan.
I had this red kuri squash sitting on my countertop for the longest time. I didn’t really know what to do with it until I picked up some lemongrass from the market and then it hit me – Red Curry Kuri soup! They say “what grows together goes together.” Well in this case, what rhymes together… also works.
If you can’t find a red kuri squash, you could sub in kabocha squash or butternut squash. If you can’t find lemongrass, use a bit of lime zest here instead. The rest is pretty straight forward and simple – plus this is a no-pot meal (that’s a thing right?), just roast the squash, shallots and garlic in the oven, then blend everything all together.
This soup is tangy and a little spicy (although you can adjust the spice to your level), and the coconut makes it super creamy. The flavors here are a little less traditional for Thanksgiving, but this can be a bright start to your holiday.
Red Curry Kuri Squash Soup
- 1 medium red kuri (or butternut) squash, about 3 pounds
- 2 shallots, sliced in half
- 3 garlic cloves, unpeeled
- 1 (14-ounce) can coconut milk, reserve ¼ cup for garnish
- 1 stalk lemongrass (or 1 tablespoon lime zest)
- 2 teaspoons fresh grated ginger
- 1 tablespoon red curry paste*
- 1 cup water or vegetable broth, more as needed for consistency
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Reserved coconut milk
- Toasted, chopped cashews
- Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the squash in half lengthwise and scrape out the seeds. Place the squash and the shallots on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and turn cut-side down. Wrap the whole garlic cloves in foil and place on the sheet. Roast for 40 to 50 minutes, or until the squash is tender and the shallots are nicely browned.
- Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Smash the stalk with a rolling pin to loosen the layers then pull off the thick outer layers and dice the inner, tender parts. Measure out 1 tablespoon chopped lemongrass.
- Scoop the flesh from the squash and unwrap and peel the garlic. In a blender, place the squash, shallots, garlic, coconut milk, lemongrass, ginger, curry paste, and a few generous pinches of salt and pepper. Blend until creamy. Add the water or broth, lime juice, and olive oil and blend again. Add more water or broth to thin the soup to your desired consistency. Taste and adjust seasonings with more salt, pepper, and lime juice.
- Ladle the soup into bowls and garnish with the coconut milk, toasted cashews, and microgreens.