THIS CAFE LIFE
Curried Kuri Squash Soup (GF)
Thai curry kabocha squash soup with coconut milk, ginger, and lime. Silky, aromatic, and naturally gluten free, this is a simple, warming dish that delivers bold flavor with minimal effort.
Prep Time:
30 Minutes
Cook Time:
1 Hour
Yield:
8 - 10 Servings
Ingredients
1 Kuri Squash, cleaned and roughly chopped (leave skin on)
1 Carrot, peeled, rough chopped
2 Celery stalks, roughly chopped
1 Onion, roughly chopped
3 Garlic cloves, chopped
4 T. Coconut or Avocado Oil
2 Cans Coconut Milk
2 T. Ginger, minced
1 C. Scallions, diced
4 T. Lemongrass, bruised and chopped
1 Jalapeño pepper, leave whole, but slice through lengthwise
2 T. Garam Masala
1 T. Brown Sugar
1 T. Cumin
1 T. Turmeric
6 C. Vegetable or Chicken Stock
Salt & Pepper
A heavy Dutch oven or deep enameled pot makes all the difference here. It holds steady heat for gentle simmering, prevents scorching, and blends smoothly for a silky finish. This is the same pot we use for soups, braises, and one-pot meals throughout the week.
An immersion blender allows you to purée the soup directly in the pot, creating a smooth, cohesive texture without transferring hot liquid — essential for creamy soups and sauces.
Step 1 — Roast the Vegetables
Preheat the oven to 375°F.
In a large bowl, toss the squash, onion, carrot, celery, garlic, 2 tablespoons olive oil, turmeric, cumin, salt, and pepper until well coated. Spread evenly on a parchment-lined sheet pan and roast for 30 minutes, or until the vegetables are tender and lightly caramelized.
Step 2 — Build the Curry Base
While the vegetables roast, heat the remaining olive oil in a Dutch oven over medium heat. Add the scallions, ginger, lemongrass, and garam masala. Cook for a few minutes, stirring often, until aromatic and lightly caramelized.
Add the coconut milk (reserve 3 tablespoons for garnish), jalapeño, stock, and sugar. Stir to combine, bring to a gentle boil, then reduce heat and simmer.
Step 3 — Blend the Soup
Strain out and discard the aromatics from the coconut milk base.
Add the roasted vegetables to the pot and blend until smooth using an immersion blender or carefully transfer to a blender. Adjust consistency with additional stock as needed.
For an extra-silky texture, pass the soup through a fine mesh sieve.
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