Gluten-free, Soups, Stews and Sandwiches, Vegan/Vegetarian

Red Curry Coconut Roasted Squash Soup

Loreto October 27, 2016

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Red Curry Coconut Roasted Squash Soup, a perfect warm you up recipe, utilizing sweetness from the squash and heat from the curry. A wonderfully delicious soup with its rich fall colors!

Red Curry Coconut Roasted Squash Soup

Red Curry Coconut Roasted Squash Soup, has so many diverse flavors inspired by Thailand culture, and a passionate Italian heart, bringing on sweet and savory tastes, delicate textures, and a light broth. This is a dish for the vegetarians out there, packed with flavor. A great way to use that squash sitting on the counter not knowing what its purpose is.

 

 

Fall is in the air, colors fading as the leaves turn from green to orange and reds, then fading away as the season matures to a brown dismal hibernation, soon to be covered in a white blanket of snow. Temperatures falling and times for cuddling become more frequent.

For me, as a child, I was a nature boy always outdoors on some adventure from discovering treasures in the creek, to making piles of leaves then doing flips into them, proceeded by making huge forts made of snow. You could see me piling mounds upon mounds of snow first, then the sculpture came out of me carving walls, partitions and escape routes in case the enemy was approaching. The enemy? anyone wanting to take me out of my imagination and creative flow, (parents mostly; mom!). My mother always worried thinking we would catch colds, or we were out to long, something may happen. She was always ridden with the what ifs! What ifs were not existent in my world only the moment and the joys of using the seasons to my advantage. The best part though was when hunger set in and I would sit in my fort. A dead silence in the air, crisp, cold, echoes of tires cutting through the snow and one sound in particular, my stomach growling! I would run inside and that smell was coming from the kitchen a nice  soup that my mother or father would have made. Simmered for hours intensifying the flavors of the mirepoix and tomato along with an old chicken. My dad would always say old chickens make good soup. In my mind being all visual and that, pictured this wrinkly old chicken walking with a cane, not an appetizing site and film editing came in quick to save the appetite. Evidence of the cold coming as my fingers and toes begin to thaw, painfully I must say but not painful enough for me to stop going outside. I would gasp my bowl of soup and channel that heat throughout my body, finally ingesting it and smiling as that warmth ran down my throat and into my stomach. My mom would yell stop playing and eat your soup, not understanding that I was eating, just doing it slowly and with intent. PARENTS! UGH!

A lot of things I have brought forth in my more mature years, other than fort building in the crisp winter air. I would rather be on a beach feeling the heat and making sand sculptures and swimming in the sea. However  we are still living in the great white north and wanting to keep warm have decided to make soup. Not just any soup,  one inspired by my love of Thai cuisine and a passion to create, Red Curry Coconut Roasted Squash Soup!

Cold Beware! Red Curry Coconut Roasted Squash Soup is in the air!

Red Curry Coconut Roasted Squash Soup

It is always a pleasure going to the Old Strathcona Farmers Market. I love the marketeers buzz and people noise. Especially love having coffee and some baked goods such as scones or muffins, with my beautiful wife and the Saturday morning friend crew. These are moments both Nicoletta and I enjoy tremendously.

We always come home with lots of good things and lately at the market there are a lot of squash, one of which, bought at August Organics, is in our kitchen today starring in our featured red curry coconut roasted squash soup. The process is not all that hard. I opted for roasting the squash instead of just tossing it in the soup to boil. This intensifies the flavors. It also allows you to infuse the flesh of the squash with what ever seasonings and herbs you wish to use. While I was at work Nicoletta roasted the squash, but first cut it in half, then drizzled with some good quality olive oil, salt, pepper, onions, garlic, and basil, thyme, oregano, and sage I believe. Placed the squash halves flesh side down on a parchment line baking sheet and baked in the oven til a knife could penetrate the squash easily and all the way through. When done it is taken out to cool.

Red Curry Coconut Roasted Squash Soup

The next step the broth, a nice mirepoix (chopped carrots, onions and celery)  and some good vegetable broth. I saute the mirepoix to get all those flavors mingling with the addition of the garlic, ginger and grated lemon grass. We added some diced potatoes just to thicken things up a bit, and also to add some texture to this dish. After the squash has cooled we scoop all the insides out including all those herbs garlic and seasonings and mash, and into the pot it goes, plus the red curry paste, I love the aroma emanating from the kitchen, absolutely wonderful. I am getting really hungry know!. Then in goes the vegetable broth and it simmers for a it.  The coconut milk is added next to add some of its magnificent sweetness and just a bit more dancing in the pot and we are ready to savor this red curry, coconut and squash soup.

Red Curry Coconut Roasted Squash SoupRed Curry Coconut Roasted Squash Soup

The flavor is amazing, the squash with its subtle sweetness, and the foundation soup base adding a nice stage for the squash to shine. The red curry providing its smooth heat and vibrant color, warming your inside nicely. The basil appearing in brief highlights of freshness, and the coconut milk soothing all the flavors bring this soup to a richness, not in a heavy dense sort of way, but in a luxuriously light experience. The stove is off, windows all steamed from the simmering of the soup.  The table set and our family enjoying the fruits of our labors, which is always with lots of love, I may add. So when temperatures have dropped and you’re tired of being in your ice fort, come in and get your hands on a bowl of this Red Curry Coconut Roasted Squash Soup!

Song of the Day:  “Harvest Moon” by Neil Young.

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Red Curry Coconut Roasted Squash Soup

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes

Ingredients

For the Squash:

  • 1 carnival squash
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic
  • 1 Tbsp onion, copped
  • dried mixed herbs (sage, thyme, oregano, basil)
  • salt and pepper

For the Soup:

  • 1 Tbsp extra virgin olive oil
  • 1/2 red onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium carrot chopped fine
  • 1 clove garlic
  • 1 tsp ginger
  • 1 Tbsp lemongrass
  • 4 leaves of basil, finely chopped
  • 2 tsp red curry paste
  • 2 Tbsp coconut milk
  • 1 potato
  • salt and pepper
  • 4 cups vegetable broth

Instructions

Roasted Squash:

  1. Cut Squash in half and scoop out seeds and pulp.
  2. Drizzle both halves with olive oil
  3. Toss in equally into both centers onions, garlic, all the herbs, and salt and pepper.
  4. Place squash halves flesh side down on a parchment line baking sheet and into a pre heated 350 degree F oven it goes.
  5. 45 minutes for the squash at 350° F, or may be sooner.
  6. With a knife pierce the squash and if it goes all the way in easily it is done.
  7. Take out of oven and let cool.

Soup:

  1. In a nice medium soup pan heat up olive oil.
  2. Toss in carrots, celery and onion and saute for a few minutes.
  3. Then add in garlic, ginger, lemongrass, squash mash, and chopped basil leaves.
  4. Stir in the red curry paste and blend till well incorporated in the mix.
  5. Pour in the vegetable broth and let simmer for about ten minutes.
  6. At this time add the coconut milk and stir. Keep cooking for another 15 minutes.
  7. Take off heat and serve!
  8. Enjoy!

Nutrition

  • Serving Size: 4 servings
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Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.  

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18 Comments

  • Avatar
    Reply Demeter | Beaming Baker October 27, 2016 at 1:26 pm

    “so many diverse flavors inspired by Thailand culture, and a passionate Italian heart,”<– This sounds absolutely amazing, Loreto. 🙂 And haha on the squash sitting on the counter. It's official, you've given it a real mission in life. What more could anyone need? 😉 I love the way you described the seasons changing… it sounds so cozy. I hope that you have plenty of time for cuddling with Nicoletta while enjoying large bowls of this delicious soup. Even though we're all older now, I think we still have time for hours and hours of play in the crisp outdoors, followed by a warm bowl of fragrant soup made by our loved ones. Thank you for regaling us with memories of your childhood. Loved it. Wishing you and Nicoletta a most fantastic weekend! xo

    • Loreto
      Reply Loreto October 27, 2016 at 3:21 pm

      Hi Demeter, you are so welcome it was all my pleasure, as you may have realized I love writing, lol.Nicoletta and I make a point of making time for cuddling especially in the winter. You too have a most wonderful week end.
      Cheers!
      Loreto

  • Avatar
    Reply Ayngelina Brogan October 28, 2016 at 10:36 am

    The only good thing about the colder is squash! I love a little bit of spice to everything and red curry sounds delicious.

    • Loreto
      Reply Loreto October 28, 2016 at 1:36 pm

      Hi Ayngelina, thank you. If you have not tried red curry paste, you will have too it is absolutely amazing and has a smooth heat that is so tasty with coconut and basil, or even a pad Thai dish.
      Have a great day!
      Loreto

  • Avatar
    Reply Trish October 28, 2016 at 10:37 am

    I totally agree… roasting the squash first before making the soup intensifies the flavour and sweetness of the squash. Love the spice combination you have used here. You have just reminded of how much I love lemongrass / basil / garlic / curry combinations — those flavours of Thailand 🙂 yumm.. i have to get my hands on some this weekend and make my own pot of soup. Thanks for the inspiration!

    • Loreto
      Reply Loreto October 28, 2016 at 1:34 pm

      Hi Trish, I love when I hear the passion in the messages about food and recipes we have prepared. It makes us feel that we are doing our job well. A lot of us are on the same page with the roasting of the squash, we should open a soup kitchen. Thanks a bunch for the comments, and good luck with the spices.
      Cheers
      Loreto

  • Avatar
    Reply Alexandra | Occasionally Eggs October 28, 2016 at 10:56 am

    I always roast my winter squash before adding it to soup, too. It really does bring out a great depth of flavour, and less chopping is always a good thing. The flavours here sound delicious!

    • Loreto
      Reply Loreto October 28, 2016 at 1:31 pm

      Hi Alexandra, great cooks think alike, lol.The roasting process elevated the flavor of this soup in such a good way, wishing I had a bowl right now. Thank you so much for the comment, we really appreciate it!
      Happy Cooking!
      Loreto

  • Avatar
    Reply Matt @ RoughEats October 28, 2016 at 12:55 pm

    Living in the great white north, but going Thai!! I don’t blame you, Thai flavours are delicious. Thanks for sharing!

    • Loreto
      Reply Loreto October 28, 2016 at 1:40 pm

      You are so welcome Matt. This soup has me craving it all the time especially on a wet cold dreary day like today. Red Curry just what the body needs to kick up the temperature a bit.
      Have a great weekend!
      Loreto

  • Avatar
    Reply Marisa October 28, 2016 at 9:14 pm

    I love Thai food but have only ever had it in restaurants and I’ve never attempted to make it at home. Probably because I never believed I would do it justice. This curry, coconut squash soup however looks like something I can do! Love the flavour combinations and it looks so delicious….perfect comfort food😊

    • Loreto
      Reply Loreto October 29, 2016 at 6:15 am

      Hi Marisa, I am sure you will do any Thai dish justice. I believe if you have a passion for cooking, and just a little know how, you can create any thing you like. Can’t wait for you to try this soup. Nicoletta and I just loved it and to this day still craving it. It is a perfect comfort food especially those of us living in the great white north.
      Have a wonderful Saturday!
      Cheers!
      Loreto

  • Avatar
    Reply Justine @ JustineCelina.com October 28, 2016 at 11:02 pm

    Yum, yum, yum! I’ve been so into curry flavours lately but have never made a curry soup. Not sure why, because this looks fantastic. Just pinned the recipe. Thanks for the delicious inspiration, Loreto! Have a great weekend. 🙂

    • Loreto
      Reply Loreto October 29, 2016 at 6:11 am

      Hi Justine, Thank you. You are going to love the curry in the soup, try it with a bit of coconut milk which soothes the heat a bit. You are very welcome for the inspiration, that’s what this is all about inspiring people to be creative in the kitchen, and awakening their inner chef.
      Have a great weekend!
      Loreto

  • Avatar
    Reply Julia October 29, 2016 at 12:08 pm

    This soup looks and sounds absolutely delicious. I love all the flavours you have used here, and roasting squash always gives the best soup. Divine!

    • Loreto
      Reply Loreto October 29, 2016 at 3:05 pm

      Thank you so much Julia, it was an absolute pleasure making it. I was in awe of the flavors and texture of this soup, it will be made in the very near future again because we are so craving it.
      Cheers!
      Loreto

  • Avatar
    Reply Mardi (eat. live. travel. write.) October 30, 2016 at 8:01 pm

    I have some squash just begging to be roasted and made into this soup! I love this flavour combo!

    • Loreto
      Reply Loreto October 31, 2016 at 4:24 am

      Thank you Mardi, It was so good, We say almost everyday how much we enjoyed it and I think it is going to be made again this week with some butternut squash.
      Have a great week!
      Loreto

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