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, 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!
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.
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.
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.Print
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
- Cut Squash in half and scoop out seeds and pulp.
- Drizzle both halves with olive oil
- Toss in equally into both centers onions, garlic, all the herbs, and salt and pepper.
- Place squash halves flesh side down on a parchment line baking sheet and into a pre heated 350 degree F oven it goes.
- 45 minutes for the squash at 350° F, or may be sooner.
- With a knife pierce the squash and if it goes all the way in easily it is done.
- Take out of oven and let cool.
- In a nice medium soup pan heat up olive oil.
- Toss in carrots, celery and onion and saute for a few minutes.
- Then add in garlic, ginger, lemongrass, squash mash, and chopped basil leaves.
- Stir in the red curry paste and blend till well incorporated in the mix.
- Pour in the vegetable broth and let simmer for about ten minutes.
- At this time add the coconut milk and stir. Keep cooking for another 15 minutes.
- Take off heat and serve!
- Serving Size: 4 servings
We have more soup recipes to warm you up!
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