Red Curry Kuri Squash Soup

One of my absolute favourite soups and less than 4 ingredients! This to me makes the perfect recipe when you have the ingredients in your pantry and you can have it served on the table in less than 30 minutes! Red Kurri Squash is similar to a Japanese Kabocha Squash and creates a beautifully creamy texture, it’s also a great alternative to more familiar squash like Butternut! The complement of Coconut Milk is the perfect addition to keep this soup smooth and easy to make in a pinch!

With the abundance of Squash we have available to us in the winter it’s nice to have a few recipes up your sleeve! This soup is perfect for preparing in advance for the fridge or freezer. The deep orange colour in the squash means It’s packed with carotenoids which can be converted to Vitamin A, a very important Vitamin in our diets. It is a great Low Glycemic Food which means it helps to support healthy blood sugar- essential in our day to day meal planning! Along with this it is also a source of pectin, which is a fibre that helps to also support our blood sugar and encourages overall healthy digestion!

Recipe

1 Red Kuri Squash (or another variety if you have that on hand)

2-3 Tbsp Red Curry Paste

1 can Coconut Milk

Water as needed

Salt to taste

Cut the squash in half and clean out- you can save these seeds and roast them for a snack! Oil the inside of the squash and then roast face down on a baking sheet at 400 for about 30-40minutes or until soft.

Once soft, scoop out and add to your blender along with the can of coconut milk. Clean out the can with water and add this to the blender as needed.

Once smooth add to a pot and warm to your desired temperature and texture have been reached. Add salt + pepper to taste and the Red Curry Paste.

Let warm and serve with sour cream, nut milk or nothing at all- it’s absolutely delicious and simple!

Enjoy!