A healthy warm up doesn’t necessarily require exercise. Occasionally it could represent a healthy bowl of soup, designed especially to infuse you with warmth and comfort. This particular squash soup pairs the veggie virtues of farm-fresh squash with a bit of Southeast Asia in the form of yellow Thai curry and coconut milk. Liokareas Cold Fused Leek Olive Oil adds a note of complexity!
What is Kuri Squash?
Kuri squash is is a thin-skin orange winter squash that primarily grows in East Asia. It has smooth and tender texture with a sweet, nutty flavor reminiscent of chestnuts, perfect for a hearty winter soup. This is one of the few squashes that originates in East Asia. It got to Japan through cultivation of a Hubbard squash in Japanese soil, and has been a part of Japanese cuisine ever since as baked and grilled squash, but also in cakes, soups, jams, and pies.
Kuri Squash Soup
Description
A spicy delight.
Ingredients
- 3 large kuri squash
- 2 qt chicken/vegetable broth
- 1 onion, chopped
- 1 cup carrots, chopped
- 4 cloves garlic
- 2 tbsp Thai yellow curry paste
- 1 tbsp Liokareas Leek Olive Oil
- 1 can coconut milk
Instructions
- Cut each squash in half and scoop out the seeds. Place on a sheet pan and drizzle with leek olive oil and salt and roast in the oven at 400 degrees until the squash is tender and the edges are brown.
- In a stock pot, add onion, garlic, carrot and squash. Sauté with 1 tbsp leek olive oil and curry paste until slightly brown. Add broth and simmer until all the veggies are soft.
- Blend with a stick blender until smooth. Add coconut milk at the very end and serve with a drizzle of olive oil.
Recipe and Styling by Anna Franklin
Photography by Laura Petrilla
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