So we have already established that I love soup when it gets cold, especially those that are hearty, thick and stew like. Still I do love squashes and generally try a new one every fall season. This soup just screams fall. Fabulous orange color and because of the coconut milk and curry it has a slightly spicy exotic bite. It’s great if you want something with more of a kick than a simple squash soup — which isn’t bad. It’s just that sometimes a potent brew is better than a sophisticated one.
When I made this, I had an odd assortment of squashes and pumpkins. One not large enough to cover the requirement. So I just weighed them all; using the combination that got me closes to 4-1/2 pounds. It comes together in minutes – aside from the squash baking. But that takes minimal effort as well.
Roasted Squash (or Pumpkin) & Coconut Curry Soup
- 4 to 4 1/2 pounds red Kuri squash
- 2 tablespoons vegetable oil or butter
- 4 cloves garlic
- 1 onion, chopped
- 1 tablespoon fresh grated ginger, from a 3-inch long piece
- 2 tablespoons tomato paste
- 1 teaspoon curry powder (I used hot curry powder)
- Pinch dried red chili flakes, or to taste
- One 13.5 ounce can coconut milk
- 4 cups chicken or vegetable broth
- 1 1/2 teaspoons salt
Heat the oven to 400°F. Use a heavy, sharp knife or cleaver to cut the squash into quarters. Scrape out the seeds. Place the quarters in a roasting pan and bake for 1 hour.
Put the squash aside for 15 minutes or until it is cool enough to be easily handled. When cool use a spoon to scoop squash flesh away from the skin. You should have about 3 packed cups of roasted squash.
In a 4-quart or larger pot or Dutch oven, heat the oil or butter over medium heat. When the oil is hot, add the garlic, onions, and ginger, and fry in the oil for about a minute. Add the tomato paste and fry for another minute. Turn the heat down and cook for about 5 minutes, or until the onions are beginning to soften. Add the curry powder and crumble in the red chili. (Pace yourself here — if you use a hot curry, you may only need a pinch; if you use a mild one then you can use a heavier hand. Fry for another minute, then add the squash. Turn the heat back up to medium and fry the squash with the aromatics for about 5 minutes, stirring occasionally.
Stir in the coconut milk and chicken broth and bring to a light simmer. Lower the heat and cover the pot. Simmer for 30 minutes.
Turn off the heat and puree the soup with a hand blender, or pour the soup in batches into a blender and carefully puree it there, holding the top down with a towel. Add the salt in 1/2-teaspoon increments, tasting as you go. Serve immediately, garnished with scallions, pumpkin seeds or whatever strikes your fancy.