Red Kuri Squash Soup
- Ann Smith
| Prep. | 15 minutes |
|---|---|
| Cook | 50 minutes |
| Ready In | 1 hour 5 minutes |
| Yield | Unknown |
Ingredients
- 1 medium Red Kuri Squash (3 lbs.)
- 2 shallots
- 3 garlic cloves (unpeeled)
- 1 coconut milk (can 400 ml, reserve 1/4 for garnish)
- 1 stalk lemongrass
- 2 tsp grated ginger
- 1 tbsp red curry paste
- 1 cup water
- 2 tbsps lime juice
- 1 tbsp extra virgin olive oil
- sea salt
- ground pepper
- cashews toasted
- microgreens
Directions
Preheat the oven to 200°C (400°F).
Line a large baking sheet with parchment paper and set aside.
Cut the squash in half lengthwise and scrape out the seeds. Slice shallots in half.
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.
Chop cashews.
Scoop the flesh from the squash and unwrap and peel the garlic.
In a blender, place the squash, shallots, garlic, coconut milk, lemongrass (or lime zest), 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.
Ladle the soup into bowls and garnish with the coconut milk, toasted cashews, and microgreens.
Notes
Red Kuri Squash maybe substituted with Butternut or Kabocha
Stalk lemongrass maybe substituted with lime zest (1 tsp)
Water maybe substituted with vegetable broth
Add more water or broth to thin the soup to your desired consistency
Adjust seasonings as desired with more salt, pepper, lime juice