Roasted Red Kuri Coconut Curry Soup
Infused with the flavors of coconut milk, cumin, garam masala, curry powder, and fresh cilantro, this delightful soup beautifully complements the natural sweetness of roasted red kuri squash. Pair it with warm garlic naan, and you’ve got a satisfying meal that transports you to the heart of India.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 4.25 - 4.5 lbs kuri red squash
- 1 tsp coconut oil
- 1/2 medium onion
- 2 shallots
- 3 cloves garlic
- 1 cup light coconut milk
- 4 cups fat free
- salt and fresh pepper to taste
- 1/4 cup chopped fresh cilantro
- hot chili pepper
- 1/2 tsp roasted cumin
- 1 3/4 tsp garam masala
- 2 1/4 tsp madras curry powder
Instructions
- 1
Preheat your oven to 400°F.
- 2
With a sturdy, sharp knife, slice the squash into quarters.
- 3
Arrange the squash pieces on a baking sheet and roast in the oven for 1 hour.
- 4
Once the squash is tender and has cooled enough to touch, remove the skin from the flesh, yielding approximately 3 cups.
- 5
In a medium-sized soup pot, heat some oil over medium heat.
- 6
When the oil is shimmering, add the onion, shallots, chili pepper (if desired), and garlic; sauté on low heat until they turn golden brown.
- 7
Stir in the roasted cumin, masala, and madras curry powder, cooking for an additional minute to combine the flavors.
- 8
Pour in the broth and light coconut milk, then add the roasted kuri pumpkin; cover and let simmer for 20 to 25 minutes.
- 9
After the cooking time, uncover the pot and blend the soup using an immersion blender until it reaches a smooth consistency.
- 10
Taste and adjust the seasoning with salt and freshly ground pepper before serving, garnished with fresh cilantro.