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Roasted Red Kuri Coconut Curry Soup
5
from 1 vote
Coconut milk, cumin, garam masala, curry powder and cilantro balance the sweetness of the roasted red kuri squash, creating this aromatic Indian inspired soup. Serve this with a piece of garlic naan and you have yourself a meal.
Prep Time:
10
minutes
mins
Cook Time:
1
hour
hr
30
minutes
mins
Total Time:
1
hour
hr
40
minutes
mins
Yield:
5
servings
Course:
Soup
Cuisine:
Indian
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))
Instructions
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.
Nutrition
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
- WW Points:
2