Our son gave us some kuri squash seeds-- the gift that keeps on giving-- and eventually, voila! a rich, creamy delightful kuri squash curry soup.
What is Kuri Squash?
Kuri is a smallish (5-10 pounds) hard-shelled, teardrop-shaped, bright red-orange 'winter' squash that takes about 100 days to mature after flowering. It originated in Japan. I find the flesh to be a sort of cross between a pumpkin and a yam, quite dense and starchy. It creams up beautifully in the Vitamix to a smooth, silken soup that doesn't require anything to 'thicken' it (so, yes, any soup you add it to can be creamy, gluten-free!)
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| A radiantly beautiful Kuri Squash from our garden |
Kuri Squash Curry Soup Recipe
A Church friend was famous for his delicious curry pumpkin or carrot soups. I have attempted to replicate the flavour he achieves, but I suspect he might used some oil (which I have not) and perhaps even butter, maybe even chicken broth. This recipe is low-fat vegan , so, sorry, no butter, no chicken soup, but, of course, you are free to make adjustments.
INGREDIENTS:
1 Kuri Squash, cubed and boiled or steamed whole in something like 1 Kuri Squash, cubed and boiled or steamed whole in something like the Instant Pot 6-in-1 Programmable Pressure Cooker, (which is what I did)
1 Medium Onion, chopped
3 Garlic cloves, crushed
3 tsp. organic Curry Powder
Dash of Apple Cider Vinegar
Black Pepper to taste
1/2 tsp. Sugar (or other sweetener)
1 tsp. Celtic Sea Salt crystals-
6 C. Filtered Water (or broth)
Small amount of Almond (or other non-dairy) Mylk
Salt to taste
METHOD:
Set cooked Squash aside
In medium-size sauce pan, cover onion and garlic with water or broth, add spices, vinegar and sugar and cook over medium heat until the water boils, and then turn to LOW, cover with lid, and cook for a few minutes until the onions and garlic are soft.
Stir in Salt and Sugar
Combine the cooked Squash and the Onions-Garlic either in a Vitamix Canister, or by blending with a wand in a large pot. Cool slightly (or completely). Blend until smooth and silky. Salt to taste. May heat through after blending if desired.
Serve in individual bowls with a swirl of nut mylk (or other non-dairy mylk of choice). Roasted pumpkin (squash) seeds are a nice crunchy, yummy garnish. Corn muffins, fresh alpine bread, hunks of baguette-- all go nicely with this nurturing soup.
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