As the colder months roll in and the leaves begin to turn, I find myself gravitating toward dishes that offer both comfort and warmth. That’s how I discovered this delightful Creamy Red Curry Kuri Squash Soup, a recipe bursting with cozy flavors and vibrant colors. The sweet, nutty richness of roasted kuri squash, combined with the aromatic embrace of coconut milk and a hint of spice from red curry, creates a soothing experience in every spoonful.
While navigating the hustle and bustle of everyday life, this soup became my go-to solution for satisfying meals that don’t compromise on flavor or nutrition. It’s vegan, gluten-free, and can be prepared in under an hour—perfect for a weeknight dinner or an inviting starter at your next gathering. And if red kuri squash isn’t available, butternut or kabocha squash work just as beautifully.
So, grab your favorite bowl and let’s transform your kitchen into a haven of comforting aromas and delicious flavors with this easy, creamy soup recipe!
Why is Red Curry Kuri Squash Soup a must-try?
Comforting Warmth: This soup is ideal for cozy evenings, offering a hug in a bowl with its creamy texture and flavorful blend.
Quick Preparation: With a cooking time of under an hour, it’s perfect for busy weeknights when you crave something nourishing.
Versatile Ingredients: Feel free to swap red kuri squash with butternut or kabocha for a personalized twist.
Vegan Goodness: Enjoy a guilt-free dish packed with nutrients from wholesome ingredients, making it suitable for everyone.
Impressive Flavor: The unique combination of coconut milk and red curry lavishes each spoonful with depth and spice, sure to impress your guests.
Don’t forget to check out other delicious variations, like adding some spices or veggies to suit your taste!
Red Curry Kuri Squash Soup Ingredients
For the Soup Base
- Red Kuri Squash (or Butternut Squash) – Provides a sweet, nutty base for the soup; use butternut squash or kabocha as a substitute.
- Shallots – Add depth of flavor with a hint of sweetness; onion can work in a pinch.
- Garlic – Enhances aroma and richness; using unpeeled garlic for roasting gives the best flavor.
- Coconut Milk – Provides a creamy texture and subtle sweetness; other plant-based milks can work, but flavor may change.
- Lemongrass – Contributes a fresh, citrusy aroma; lime zest can be used in its place if unavailable.
For Flavor Enhancers
- Fresh Grated Ginger – Offers a warm, spicy note; powdered ginger could be a backup if fresh isn’t available.
- Red Curry Paste – Infuses the soup with spice and depth; adjust based on your preferred heat level.
- Fresh Lime Juice – Adds brightness; substitute with lemon juice when limes are out of season.
For Cooking and Garnishing
- Extra-Virgin Olive Oil – Used for roasting vegetables, enhancing flavor; choose high-quality for the best taste.
- Sea Salt & Freshly Ground Black Pepper – Essential for flavor enhancement; adjust to your taste preferences.
For the Finished Dish
- Water or Vegetable Broth – Helps achieve desired consistency; use more or less depending on desired thickness.
- Toasted Cashews – Great for garnish, adding crunch and richness; sprinkle on just before serving.
- Microgreens – Adds a fresh touch and a pop of color for presentation.
Enjoy this delightful Red Curry Kuri Squash Soup on chilly days, making it a nourishing choice full of flavor!
How to Make Red Curry Kuri Squash Soup
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Preheat oven: Start by preheating your oven to 400°F (200°C). This ensures your vegetables roast evenly, intensifying their flavors.
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Prepare squash and shallots: Halve the red kuri squash and scoop out the seeds. Place it on a baking sheet along with sliced shallots. Drizzle everything with olive oil, and season with sea salt and freshly ground black pepper. Add unpeeled garlic cloves wrapped in foil alongside for roasting.
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Roast veggies: Roast in the preheated oven for 40-50 minutes, or until the squash is tender and the shallots are beautifully browned. This caramelization adds sweetness to your soup!
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Chop lemongrass: While the vegetables roast, prepare the lemongrass. Remove the tough outer layers and finely dice the tender inner part, as it will infuse your soup with delightful citrus notes.
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Blend everything: Once roasted, scoop the squash flesh and garlic into a blender. Add shallots, creamy coconut milk, diced lemongrass, fresh grated ginger, red curry paste, and a pinch of salt and pepper.
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Achieve creaminess: Blend until you achieve a smooth, creamy consistency. If the soup is too thick for your liking, add water or vegetable broth gradually until you reach the desired thickness. Stir in fresh lime juice and a splash of olive oil for added flavor.
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Taste and garnish: Give your soup a taste and adjust the seasonings if necessary. Serve the soup in bowls, garnishing with a drizzle of remaining coconut milk, toasted cashews, and fresh microgreens for a delightful crunch and color!
Optional: Add a sprinkle of chili flakes for a spicy kick!
Exact quantities are listed in the recipe card below.
What to Serve with Red Curry Kuri Squash Soup?
When you’re ready to elevate your dining experience, these delectable pairings will make your meal cozy and inviting.
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Crusty Bread: A warm, rustic loaf is perfect for soaking up the creamy soup, adding a satisfying crunch to each bite.
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Fresh Salad: A light garden salad with vibrant greens and a zesty vinaigrette provides a refreshing contrast to the soup’s rich flavors.
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Coconut Rice: Fluffy coconut rice complements the soup beautifully, enhancing the tropical notes of coconut milk and soothing the heat.
Indulge in a harmonious experience by serving the soup over a bed of coconut rice; the flavors meld perfectly, making every spoonful a delight.
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Toasted Cashews: Enhance the soup with an extra sprinkle of toasted cashews, providing a delightful crunch and nutty richness that mirrors the soup’s depth.
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Microgreen Garnish: Not only do they add a fresh pop of color, but microgreens also offer a light, peppery flavor that balances the richness of the soup.
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Mint Tea: A soothing cup of mint tea serves as an excellent palate cleanser, refreshing the senses and pairing well with the warming spices of the soup.
These thoughtful combinations will undoubtedly elevate your Red Curry Kuri Squash Soup experience, creating a beautifully balanced meal that warms the heart and soothes the soul.
Red Curry Kuri Squash Soup Variations
Feel free to let your creativity flow and personalize this comforting soup in countless delicious ways!
- Butternut Squash: Substitute the red kuri squash with butternut for a sweeter, creamy flavor profile.
- Kabocha Squash: Use kabocha for an earthy sweetness and velvety texture that pairs beautifully with spices.
- Coconut Cream: For an extra rich and creamy finish, replace coconut milk with full-fat coconut cream.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño for an extra layer of heat that excites the taste buds.
- Roasted Red Peppers: Blend in roasted red peppers for a smokier flavor and vibrant color that breathes new life into the soup.
- Herb Infusion: Stir in fresh herbs like basil or cilantro just before serving for a refreshing herbal touch that brightens the dish.
- Lemon Zest: A sprinkle of lemon zest can elevate the citrus notes, balancing the richness with a refreshing zing.
- Nut-Free: Omit the cashews for a nut-free version; add crispy chickpeas on top for a delightful crunch instead.
These variations invite you to explore and discover your favorite style of Red Curry Kuri Squash Soup, making it uniquely yours. Enjoy every spoonful!
Expert Tips for Red Curry Kuri Squash Soup
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Heat Level Adjustments: Start with a small amount of red curry paste and gradually add more. This helps prevent the soup from becoming too spicy for your taste.
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Roasting Time: Keep an eye on the vegetables while they roast; they should be tender but not burnt. Over-roasting can change the flavor profile of your red curry kuri squash soup.
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Fresh Ingredients: Use fresh lemongrass and ginger for maximum flavor. If using dried ginger, remember to use less, as it’s more concentrated.
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Creamy Consistency: If the soup is too thick, blend in more water or vegetable broth until you reach your desired creaminess.
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Garnishing Choices: Don’t skip garnishes! Toasted cashews and microgreens add texture and visual appeal to your soup, enhancing both flavor and presentation.
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Make-Ahead Benefits: This soup can be made ahead and stored in the fridge for up to four days. Reheat gently to enjoy the comforting warmth whenever desired.
Make Ahead Options
These Red Curry Kuri Squash Soup ingredients are perfect for meal prep enthusiasts! You can roast the squash, shallots, and garlic up to 24 hours in advance; just let them cool before refrigerating in an airtight container. This not only saves time but also enhances the flavors. Additionally, you can blend the roasted vegetables with coconut milk, lemongrass, ginger, and curry paste ahead of time; store the mixture in the fridge for up to 3 days. To maintain that creamy texture, reheat gently on the stovetop before serving, adding a splash of water or broth if necessary to achieve your desired consistency. Just as delicious as when freshly made, you’ll have a comforting meal ready in no time!
How to Store and Freeze Red Curry Kuri Squash Soup
Fridge: Store leftover red curry kuri squash soup in an airtight container for up to 4 days. Ensure it’s completely cooled before sealing to maintain freshness.
Freezer: Transfer the cooled soup into freezer-safe containers or bags. It can be frozen for up to 3 months. Label with the date for easy tracking.
Reheating: To enjoy this delicious soup, thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally for even warming.
Portioning: Consider freezing in individual portions for quick meals! This way, you can easily warm up just the right amount whenever you need a comforting bowl of soup.
Red Curry Kuri Squash Soup Recipe FAQs
What type of squash is best for this soup?
You can use red kuri squash, but if it’s unavailable, butternut or kabocha squash work beautifully as substitutes. Each brings a slightly different sweetness and texture, so feel free to choose based on what you have on hand!
How long can I store leftover red curry kuri squash soup?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Just make sure the soup is completely cooled before sealing it to keep it fresh and delicious!
Can I freeze this soup?
Absolutely! Once the soup has cooled, transfer it to freezer-safe containers or bags. Make sure to label them with the date. It can be frozen for up to 3 months. For best results, thaw in the fridge overnight before reheating it gently on the stovetop or in the microwave.
What should I do if the soup is too thick?
If you find your soup is thicker than desired, simply add a bit more water or vegetable broth to reach your preferred consistency. Blend it again briefly after adding the liquid to ensure it’s creamy and smooth.
Can I use this recipe with other allergies in mind?
Yes! This soup is naturally vegan and gluten-free, making it a great option for those with dietary restrictions. If you’re concerned about allergies to any ingredient, feel free to substitute coconut milk with a different plant-based milk, though it may alter the flavor slightly.
What if I want it spicier?
If you’re looking for more heat, start by adding a little more red curry paste than the recipe calls for. You can also sprinkle in some chili flakes before serving to give each bowl an extra kick. Enjoy experimenting!
Creamy Red Curry Kuri Squash Soup That Wows Every Bite
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Halve the red kuri squash and scoop out the seeds. Place it on a baking sheet with sliced shallots. Drizzle with olive oil and season with salt and pepper. Wrap unpeeled garlic in foil and add to the baking sheet.
- Roast in the oven for 40-50 minutes until tender and browned.
- While roasting, prepare the lemongrass by removing tough outer layers and finely dicing the tender inner part.
- Once roasted, scoop squash flesh and garlic into a blender. Add shallots, coconut milk, lemongrass, ginger, red curry paste, and season with salt and pepper.
- Blend until smooth. If too thick, add water or vegetable broth until desired consistency is reached. Stir in lime juice and a splash of olive oil.
- Taste and adjust seasonings. Serve in bowls, garnishing with coconut milk, toasted cashews, and microgreens.