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.
4.25 - 4.5lbskuri red squash(I used 2)
1tspcoconut oil(or olive oil)
1 3/4tspgaram masala
2 1/4tspmadras curry powder
1cuplight coconut milk
4cupsfat free(low sodium vegetable or chicken broth)
salt and fresh pepper to taste
1/4cupchopped 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.