red kuri squash (or Japanese hokkaido) that I found at the Albany food co-op was too tempting to pass up, even though in the heat of summer, roasting squash is not at the top of my list of things to do. I roasted the squash by cutting it in half, scooping out the seeds, and coating with olive oil, salt, and pepper, and placing it face-down on a baking sheet at 350 degrees. When soft, I took the halves out of the oven, let them cool, and then froze them to make soup another day.
Roasted Red Kuri Coconut Curry Soup
1 teardrop-shaped red kuri squash
4 tbsp olive oil
salt & pepper
4 cloves of garlic
1 medium red onion
1 tbsp fresh grated ginger, diced
1 tbsp tomato paste
1 -2 tbsp thai red curry paste
One 13.5 oz can of coconut milk
4 cups of broth (veggie, chicken, or thai curry)
1 1/2 tsp salt
Once your red kuri is roasted, cut into more manageable pieces for sauteing. You can use the skin, it's so tender. Heat 2 tbsp of olive oil in a wok and when hot, add the diced garlic, onion, and ginger. Saute until golden and then add the red kuri squash. Saute the mixture until it begins to brown, and then add the tomato paste, curry paste, coconut milk, broth and salt. Mix to combine while simmering over medium heat. Cook for about 20 minutes and then let cool a bit before pureeing in a blender. There's all kinds of ways to garnish this, but I'll try some yogurt, curry powder, and maybe some pepitas. You can also garnish with fresh herbs--maybe basil or mint.