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Red Curry Kuri Squash Soup

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Red Curry Kuri Squash Soup is a creamy, warming blend of sweet Kuri squash and bold Thai red curry, simmered with coconut milk, garlic, and ginger. It’s vegan, gluten-free, and packed with comforting, spicy flavor—perfect for chilly days.

Ingredients

  • 1 medium Red Kuri squash, peeled, seeded, and cubed (about 4 cups)
  • 1 tbsp olive oil or coconut oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Thai red curry paste (adjust to taste)
  • 4 cups vegetable broth
  • 1 (14 oz) can full-fat coconut milk
  • Salt and black pepper, to taste
  • 1 tbsp lime juice
  • Fresh cilantro or Thai basil (optional, for garnish)
  • Red chili flakes or sliced red chili (optional, for heat)

Instructions

  1. Heat oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
  2. Add garlic, ginger, and red curry paste. Stir for 1–2 minutes until fragrant.
  3. Stir in cubed Kuri squash and cook for another 3–5 minutes.
  4. Pour in vegetable broth and bring to a simmer. Cover and cook for 20–25 minutes, until squash is tender.
  5. Remove from heat and blend until smooth using an immersion blender or in batches with a regular blender.
  6. Return soup to pot and stir in coconut milk. Simmer gently for 5 minutes.
  7. Season with salt, pepper, and lime juice to taste.
  8. Ladle into bowls and garnish with herbs, chili flakes, or a swirl of coconut milk.

Notes

  • Use butternut or acorn squash if Kuri isn’t available.
  • Add lentils or chickpeas for extra protein.
  • Use two cans of coconut milk for a creamier, richer soup.
  • Blend in a spoonful of peanut butter for a Thai-style twist.
  • Serve with crusty bread, naan, or roasted chickpeas for crunch.

Nutrition

Find it online: https://recipesbyliza.com/red-curry-kuri-squash-soup/