Go Back

Red Curry Red Kuri Squash Soup

This rich and comforting soup will warm you up on a blustery fall day. The Red Kuri squash known for its rich chestnut flavour adds depth to this red curry soup packed full of aromatics, and creamy coconut milk.
Print Recipe Pin Recipe
Prep Time:30 minutes
Cook Time:20 minutes
Course: Dinner, Lunch
Cuisine: Thai
Keyword: Appetizer, Dinner, Lunch, Soup
Servings: 8

Equipment

  • Cutting Board
  • Chefs Knife
  • Measuring Spoons
  • Pot
  • Immersion Blender

Ingredients

  • 2 Tbsp Vegetable Oil
  • 1 medium Onion
  • 1 large Carrot
  • 4 cloves Garlic
  • 1 inch Ginger
  • 3 lb Red Kuri Squash
  • 2-4 Tbsp Thai Red Curry Paste
  • 1 tsp Better Than Bouillion Vegetable Base (Or 1L/4cups broth)
  • 440 ml Can Full Fat Coconut Milk (14 oz)
  • 2 Tbsp Maple Syrup
  • 15 oz Can Cannellini Beans
  • Cilantro (Optional)
  • Roasted Pumpkin Seeds (Optional)

Instructions

  • Prep all of your vegetables.
    Peel, seed and cut your squash into 1" peices. Thinly slice the cloves of garlic, dice the onion and carrot then peel and finely chop or grate the ginger.
  • Heat 2 Tbsp of vegetable oil in a large pot over medium heat.
    Add the diced onions and carrots to the pot, season with salt and stir occasionally until they have started to soften.
    Add the ginger and garlic to the pot and stir constantly for 1 minute or until fragrant.
    Add the curry paste to the pot and stir constantly for 1-2 minutes until everything is evenly coated and the paste has started to darken in colour.
  • To the pot add the diced squash, drained and rinsed beans, coconut milk, Better Than Bouillion plus 4 cups of water (or 4 cups of broth) and maple syrup.
    Bring to a simmer and continue cooking for 20-25 minutes or until the squash is fully tender.
  • Use the immersion blender to puree the soup until smooth.
    Taste for seasoning and adjust as necessary. Garnish with cilantro and roasted pumpkin seeds.
    Enjoy!

Notes

If you are unfamiliar with the red curry paste you are using it is best to start with 1-2 Tbsp and add more after as some brands are significantly spicier than others.
If you find yourself in a spicy situation you can add more maple syrup to taste or additional coconut milk as both of these will help balance the heat.