Tuesday, November 15, 2011

Roasted Red Kuri Squash & Coconut Soup

I have a variety of squash at my house.  I have a spaghetti, butternut, acorn, and red kuri squash along with a pumpkin pie pumpkin at my house.  I've had these squashes for weeks.  OK, some since mid-September.  I figure it is time to start using them.  So, I threw the red kuri and butternut squashes in my roaster that doubles as a slow cooker, and slow cooked them for 8 hours today.  I knew I wanted to make soup or risotto or something with the red kuri squash as I've never had it before.
So, I put it on a plate to remove the skin.  I really wonder why I needed to remove the skin.  The skin was extremely thin and was almost as tender as the squash flesh.  I think next time I roast one of these, I'll leave the skin on it.  I've seen recipes that use it unpeeled, so that's what I will do.  It was an absolute M-E-S-S to peel the thing.
After looking at MANY recipes (and bookmarking a few of them), I decided to make Roasted Red Kuri Pumpkin & Coconut Soup.  Technically, I don't think the red kuri is a pumpkin, but it kind of looks like one.  What I can say, regardless of the title, this soup is the BOMB!  LOVE IT!
It took a bit to put it together between chopping shallots, mincing garlic, and grating ginger.  I was supposed to "crumble" a dried red pepper in with the shallots/garlic/ginger, but I discovered that my pepper wouldn't crumble.  Oh it's dried and has been sitting in a cellophane pocket for months, but it was still a little gummy. So, I chopped the CRAP out of it and added it.
This is my first recipe using coconut milk.  I bought a can for something (I have no clue what), and finally used it today.  When I first put the coconut milk in the soup and tasted it, I could taste the coconut strongly.  After simmering for 30 minutes, it no longer has a strong coconut taste.  While I did add the lime juice, I only added 1 tablespoon, not two.  Also, I didn't use the garnishes.  Maybe they add a ton to the soup, but I have to say, I absolutely LOVE the soup without them.

This soup is a keeper and will be a repeat in my house.  There is a link in the comments for the blog entry for this soup for a butternut squash soup.  It's called Spicy Butternut Squash, Apple and Coconut Milk Soup.  Since I already have a roasted butternut squash, I'm thinking this is my next soup.  Although, this soup uses far less coconut milk, which is a good thing.  I could probably get away with using 1/2 cup of almond milk.  I'll keep you posted. :)


  1. Yummy, I love coconut milk in pumpkin soups. I've never seen this kind of squash (all winter squashes are called pumpkins in Australia), but it looks really yummy.

  2. It is very yummy. I'll be using coconut milk in future squash/pumpkin soups. Very good!

  3. I am definitely going to try this one.

  4. Thanks for the recipe! I’ve made it several times and even now in the summer, I crave the flavorful taste of this soup. The combination of mushrooms and onions is bangin’! :)

  5. great recipe!!!!!! the only thing I did different is added ice cold 7-UP instead of water. makes a great tasting, flaky crust…… one year I just wanted to try something different and have continued to ever since