Curry-Kuri Squash Soup
Kuri squash, also known as Hokkaido squash, is a popular variety in Japan and is named after the region where it was first cultivated.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 2 cup Kuri Squash
- 1 cup Coconut Milk
- 2 cup Vegetable Broth
- 1 teaspoon Curry Powder
- 1 medium Onion
- 2 clove Garlic
- 1 teaspoon Ginger
- 2 tablespoon Lime Juice
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Cilantro
Instructions
- Preheat the oven to 400°F (200°C). Cut the kuri squash in half, remove the seeds, and place the halves on a baking sheet. Roast for 30 minutes or until the squash is tender.
- In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
- Scoop out the roasted kuri squash and add it to the pot. Stir in the curry powder and cook for another minute.
- Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Stir in the lime juice, salt, and black pepper. Adjust the seasonings to taste.
- Serve the soup hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.