Red Curry Kabocha Squash Soup

I’ve been working virtually from my family’s cabin on Lake Kabetogama (near the Canadian border) for the last week or so, and in true Northern Minnesota fashion fall arrived overnight last night. We woke up to 39 degree temps and drizzle, so the first thing I thought of this morning was soup!

Last week I was enjoying grilled corn and shishito peppers, but now overnight my food dreams have drifted to squashes, pumpkins, apples, and the flavors of autumn. If the autumnal cooking bug has grabbed you too, here’s a fav recipe I highly encourage you to play with. This Red Curry Kabocha Soup never disappoints. If Kabocha squash is hard to find in your area, substitute another variety you enjoy like butternut that isn’t too stringy or watery. 

Red Curry Kabocha Soup

Yields: 8 servings

1 medium Kabocha squash

4 tablespoons extra virgin olive oil, divided

4 cloves garlic, peeled

1 medium yellow onion, diced

1 tablespoon red curry paste, or to taste

1 teaspoon fish sauce

1 lime, juiced

½ cup fresh basil, torn into pieces

2 tablespoons lemongrass, finely chopped

2 small jalapeno peppers, diced

6 cups chicken stock

14 ounces coconut milk (whole or reduced fat, whichever you prefer)

salt, to taste

Heat oven to 375º F. Slice squash in half and scoop out seeds and stringy guts. Drizzle with 2 tablespoons olive oil and put face down in a roasting pan. Rub peeled garlic with a little oil and toss into pan along with ½ cup water. Cover and roast for 30-40 minutes, or until squash is tender and garlic is caramel-colored. When cool enough to handle but still warm, scoop out squash flesh and toss squash shell.

In a large soup pot, heat remaining 2 Tablespoons oil. Add onion; reduce heat to low. Cover and sweat onion until translucent, about 7-10 minutes.

Whisk together curry paste, fish sauce, lime juice, basil, and lemongrass. Add mixture to large soup pot along with roasted squash, garlic, and stock. Stir in diced peppers. Add salt and pepper, to taste.

Simmer for 20 minutes. Stir in coconut milk and heat through. Puree soup in a blender or food processor. Adjust seasonings, if necessary.



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