Nov 9, 2011

Roasted Red Kuri Coconut Curry Soup



You ever buy a vegetable and wonder what to do with it?

I do it all the time...


My answer to my red kuri squash purchase was this exotic Indian inspired soup. Coconut milk, cumin, garam masala, curry powder and cilantro balance out the sweetness of the roasted red kuri squash, to create this aromatic soup. Serve this with a piece of garlic naan and you have yourself a meal. If you love the flavors of Indian cuisine, you will love this soup.

I cheated with the naan.

Trader Joe's sells frozen garlic naan that only takes 2 minutes to heat up. I've had requests to create a naan recipe from scratch (I promise I didn't forget, it's still on my to do list) but store bought naan worked perfectly fine, they sell naan in most supermarkets nowadays.

I was even thinking of cutting the naan into small squares to create garlic naan croutons, wouldn't that be cool?

The serving size will slightly vary depending on the size of your kuri squash. Adding chili pepper gives this soup some heat but I'm leaving that optional. Roasted pumpkin, or acorn squash would also work. Added bonus, this is vegan and gluten free!



Roasted Red Kuri Coconut Curry Soup
Skinnytaste.com
Servings: 5 • Serving Size: just under 1 1/2 cups • Old Points: 2 pts • Points+: 3 pts
Calories: 98 • Fat: 4.0 g • Protein: 1.7 g • Carb: 14.1 g • Fiber: 2.2 g Sugar: 1.6 g   
Sodium: 807.5 g  without salt (varies by brand of broth)

Ingredients:


  • 4.25 - 4.5 lbs kuri red squash (I used 2)
  • 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 fresh pepper to taste
  • 1/4 cup chopped fresh cilantro
  • hot chili pepper, diced (optional)

Directions:

Heat the oven to 400°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 20 - 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.

41 comments :

  1. I love curry! This recipe looks amazing. And the color of the soup is GORGEOUS. Good work! :)

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  2. I love squash and soup and curry so this is a winner in my book. I think I will stop at the roadside stand today and get a squash and make this tomorrow. Would be lovely with a dollop of greek yogurt on top too. Yummy.

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  3. I bought a squash that looked EXACTLY like these, at a vegetable stand in Paris early October of this year, and wanted to bring it home to keep the seeds, dry them out, and grow my own the following year. No dice, the squash was confiscated at the airport because it was on the list of veggies not allowed to be brought into the country. :( I looked it up and it was called a Potimarron.. and is said to taste similar to chestnuts. (Just thought I'd share that with you) Thanks for the lovely recipe!

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    1. I would have stuck a seed somewhere - in a used tissue in my pocket or somewhere in my wallet wrapped in a dollar bill - somewhere. My friend's g-mother came from Russia back in the mid 1800's and was not allowed to bring the heirloom black Russian tomatoes w/her. She put some seeds in her handkerchief and the tomatoes are still going strong -passed from generation to generation. I have some. They're beautiful and so tasty!

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  4. I haven't dabbled with curry much but this looks like a good reason to start!

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  5. I've never heard of Kuri squash! Sounds super yummy!

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  6. Love the idea of a dallop of yogurt!!

    You could use any squash but yes, the color is intense!!

    Soup seeds, too funny. You should probbaly tried to take the seeds only!

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  7. Sounds wonderful!! And that colour is gorgeous... I seem to love all sorts of squashes, however I've never heard of a kuri squash ... I'll have to see where I can find them.

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  8. This looks amazing! I have been wanting to experiment with Kuri squash and you have just inspired me! :)

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  9. Mmm ...

    I might add a little cayenne pepper for kicks (love everything spicy!) and then cool my mouth down with your Mango Lassi recipe!

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  10. I have never heard of Kuri Red Squash?? Where did you find it? Also, don't you love Trader Joes cheats... I sure do!

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  11. My husband loves curry, and I have never really gotten into it until lately. It's wonderful! I bet this would be one yummy soup to warm up a cold day!

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  12. Ooohhh I LOVE squash, but I don't think I've ever seen Red Kuri squash before! Your soup looks delicious :D

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  13. I really love curry. And its a totally new concept for me. And i would love to try it out someday. ;-)

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  14. Alas!!! The naan is not glutin free :(

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  15. Gina -- This is the same recipe that I use to make curried butternut squash soup (not quite as pretty as this one is). I make the naan from the Allrecipes.com website. I always cooked them in the house (I told everyone it was to test the smoke detector) until this last summer when I finally cooked them on the grill as directed. Will never do it any other way. Not only 1000% better but no visits from the fire department. Love your site. Deborah

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  16. Total yum! I love this recipe! I buy the Trader Joe's Naan Bread too! It's so good and so easy, love that!!

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  17. This sounds wonderful! I love Indian flavors. Is there another kind of milk you would suggest? I'm allergic to coconut...

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  18. Red kuri squash is also known as Japanese Squash, Orange Hokkaido Squash or Baby Red Hubbard Squash.

    Elle, there is an organic market that sells it near me but I've also seen it at the farmer's market. Any winter squash would work though.

    Muffy, no sadly it's not.

    Deborah, that's funny, I have a butternut squash soup very similar as well. The flavors works so well with winter squash.

    And yes, I love Trader Joe's :)

    Lyndsay, if you're allergic you can always leave it out, the flavor will be different however.

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  19. I love squash and love curry - this soup looks right up my alley!! Oooh and I loooove TJ's garlic naan...so delicious!

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  20. This may be a dumb question, but do you remove the seeds and pulp from the squash before roasting it? Also, is the cumin whole cumin or cumin powder?

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  21. This is unbelievably good! I saw the squash at the farmer's market this weekend and made the soup today. (Would never have glanced at the squash had I not seen this recipe; wouldn't have known what to do with them). This is soooooo yummy! Will definitely make again.

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  22. Use cumin powder, and yes, remove the seeds before.

    Susan, so glad you liked it!

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  23. Another way is to simply scoop the seeds, cube the kuri and simmer it with broth and coconut milk . I just translated a German recipe similar to this , but with mango dices .Very good .
    You do not need to peel a kuri the skin becomes soft when simply simmered with other ingredients .That makes it so perfect.

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  24. I made this tonight and it was delish! I had double the pumpkin, so I froze some. It was nice and spicy for me and I love spice!

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  25. This soup was amazing! Can't wait to have the left overs :)
    Thanks for sharing!

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  26. Chicken Tikka Marsala is NOT the same as butter chicken Ugh!!!

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    1. Who said anything about "butter chicken" ? I thought we were talking about a wonderful soup made from a beautiful red squash!

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  27. I am a HUGE fan of your website, but didn't think to check your recipe archives when I bought a red kuri this week. Imagine my surprise (and delight) when I googled "red kuri squash soup" and your site popped up!!

    The soup was incredible. So delicious, and so healthy. Thanks!!

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  28. If you are using pumpkin can you use organic canned? How much? thanks!

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  29. where do you get this kuri red squash? I looked in the grocery stores and they don't have them,and you do remove the seeds before or after you bake it?

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  30. Thanks for he recipe! It was really yummy. By the way, the second time I made it I left the skin on, chopped it up into chunks, and threw it into the pot to boil. Worked great with less work.

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  31. I added the Garlic Roasted Cauliflower into this soup after pureeing it to make it a little heartier and it was so filling and delicious! Just need to cut the cauliflower into bite sized pieces. And I will definitely try making it with the skin on next time for less work!

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  32. Just made this (with pumpkin) and "beefed it up" with 1/2 c rice and 2 TB low fat greek yogurt (per bowl). VERY VERY good and very filling!!

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  33. Unfortunately, looks like kuri is a winter squash and it's summer in Florida. I used acorn squash instead - it was good, but I'd like to try it again with the kuri to see the difference. WOULD NOT recommend using the red chili pepper though! It made it way too hot for us. I used a dollop of Fage fat-free Greek yogurt to neutralize it, but it still burned. Next time, I'll omit the pepper and find that elusive kuri!

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  34. This is on the stove right now and it smells amazing! I love curry and pumpkin so this is perfect!

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  35. Can you use butternut squash as a substitute, too? Or just acorn squash?

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  36. I found the kuri squash here in Alberta, Canada at Safeway, but only in the fall, I will buy extra this fall to freeze. Two vegetarians in the family, so love the recipes. Some meat eaters in family love this soup too!

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  37. I just finished making this, and I am very pleased!

    I saved the seeds from the kuri, tossed it with garam masala and olive oil, and roasted them in the oven. They not only taste great but work at a beautiful garnish alongside the cilantro on top of the soup!

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