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.
Yield: 5 servings

Roasted Red Kuri Coconut Curry Soup

Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Course: Soup
Cuisine: Indian
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.

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: 98kcal, Carbohydrates: 14.1g, Protein: 1.7g, Fat: 4g, Saturated Fat: 0.2g, Sodium: 807.6mg, Fiber: 2.2g, Sugar: 1.6g
Blue Smart Points: 2
Points +: 3