Description

It's hard to believe this thick, creamy, velvety soup is dairy-free and vegan-friendly... but it is! This recipe works best with kabocha squash, but if you can't find any, try it with acorn squash or small pie pumpkins instead.

Ingredients

Scale

2 medium-sized kabocha squash
3 tbsp olive oil, divided
Salt and pepper
1/2 cup finely diced onion
2 tsp red Thai curry paste (see Note)
1 can (14 oz) coconut milk
4 to 6 cups water or chicken broth
2 tsp lemongrass paste
Chopped cilantro for garnish

Cook Mode Keep your device screen from going to sleep while you're cooking

Instructions

Preheat the oven to 375F.
Carefully cut each kabocha in half. Rub the cut surfaces with 1 tbsp oil and sprinkle generously with salt. Place on a baking sheet, skin sides down, and roast in preheated oven for 45-60 minutes or until the squash is very tender. Set aside to cool.
Meanwhile, heat the remaining 2 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat. Add onions and saute for 8-10 minutes, or until soft and golden. Add red curry paste and cook for 1 minute longer, or until fragrant.
Using a spoon, scoop the flesh from the cooled squash into the pot. Stir in coconut milk and 4 cups water (or broth) and lemongrass paste, and bring to a boil. Reduce heat to low and simmer for 15-20 minutes to let the flavours blend. Remove from heat.
Using an immersion blender or food processor, process the soup until you have a thick, smooth puree (if it looks too thick for your tastes, stir in more water/broth, a half a cup at a time, until you reach your preferred consistency). Adjust seasoning with salt and pepper, then serve just as it is or with a sprinkling of chopped cilantro for garnish.

Notes

For a fully vegetarian or vegan soup, make sure your Thai red curry paste does not contain dried shrimp. I use Thai Kitchen brand, but there are a few others on the market.

Prep Time: 10 mins
Cook Time: 45 mins