Mains

Roasted Red Kuri & Coconut Soup

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A really great service in the Toronto area that my husband and I have been making the most of this past year is Front Door Organics organic grocery delivery. We opted for bi-weekly, so every two weeks we get a bin of fresh, local, organic produce delivered right to our door. What I find fun is when it includes an item I haven’t cooked with before, giving me the opportunity to try something new. What’s more, they add a newsletter each time that features yummy recipes based on the items in your fresh box. It’s a brilliant way to easily eat fresh and local food.

Recently my delivery included a red kuri squash and a recipe for Roasted Red Kuri & Coconut soup that just reading made my mouth start to water. Seeing as I had the main ingredients, testing out this recipe seemed like a no brainer. The flavours come together beautifully and balance the sweet and spicy tastes perfectly (though if you don’t like spicy at all I might lighten the chili flake load or omit altogether).

If you’re looking for a new, healthy, from scratch soup recipe this one comes highly recommended. See below for the detailed recipe.

What You’ll Need

Soup
1 medium red kuri squash
1 medium yellow onion
4 cloves of garlic
1 tsp. curry powder
4 cups vegetable broth
2 tbsp. coconut oil
1 tbsp. fresh grated ginger
1 dried red chili, or 1 tsp. flakes
1 1/2 tsp. salt
2 tbsp. tomato paste
1 can coconut milk
juice of 1 lime

Topping
1/2 cup unsweetened coconut

Soup Instructions

  1. Heat oven to 400°F. Cut squash into quarters and place in roasting pan and bake for 1 hour or until tender.
  2. Set squash aside for 15 minutes or until cool enough to be handled. When cool, peel the skin away from the squash flesh.
  3. In a 4 -quart or larger pot, heat the oil over medium heat. When the oil is hot fry onions, garlic and ginger for about a minute. Add tomato paste and fry for another minute. Turn down heat and cook for another 5 minutes or until onions begin to soften. Add curry powder and chili flakes. Fry for another minute and then add the squash. Turn heat back up to medium and fry mixture for another 5 minutes, stirring occasionally.
  4. Stir in broth and coconut milk and bring to light simmer. Lower the heat and cover the pot. Simmer for 30 minutes.
  5. Turn off heat and puree the soup (in batches) with immersion blender or food processor. Return to pot. Add the salt in 1/2 tsp. increments, tasting as you go. Stir in lime juice and serve with garnish.

Topping Instructions

  1. While the soup is simmering, heat a small skillet over medium heat and gently toast coconut for 3-5 minutes. Once toasted, immediately pour onto a plate to cool. Sprinkle on soup when ready.

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