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
Servings: 5 • Serving Size: just under 1 1/2 cups • Points +: 3 pts • Smart Points: 2
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)


  • 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)


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.