Roasted Red Kuri Soup

Serves 6


3 to 4 pounds red Kuri squash 

4 or 5 medium-size carrots, peeled and trimmed

1 large head of garlic

1 teaspoon vegetable oil

2 tablespoons vegetable oil or butter

4 cloves garlic, peeled and minced

2 large shallots, peeled and minced

1 tablespoon fresh grated ginger, from a 3-inch long piece

2 tablespoons tomato paste

2 teaspoons garam masala (or curry powder)

2 dried red serrano chilis

1 (13.5-ounce) can coconut milk

4 cups chicken or vegetable broth

1 1/2 teaspoons sea salt or to taste

Juice of 2 limes (about 4 tablespoons)


Pre-heat oven to 400°F. Cut the squash into quarters, remove the seeds and fibrous material, and place on a sheet pan lined with parchment paper. Add the carrots. Slice the top off of the garlic head, drizzle with a teaspoon of vegetable oil and wrap in foil. Place that on the sheet pan as well. Roast for 1 hour. 

Let the squash cool for 15 minutes until it can be easily handled. Then peel the skin away from the squash flesh. 

In a 4-quart Dutch oven, heat the oil and butter over medium heat. When the oil is hot and the butter melted, add the garlic, shallots, and ginger. Sauté for about a minute. Add the tomato paste, roasted garlic, and the garam masala and crumble in the dried serranos. Sauté for another minute, then add the squash and carrots. Turn the heat back up to medium to cook the squash and carrots with the aromatics for about 5 minutes, stirring occasionally.

Add the coconut milk and chicken broth, stir well to mix, 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 an immersion blender. Alternately you can puree it in a blender in batches, holding the top down with a towel. Add the salt a little at a time, tasting until it reaches the right balance with the soup, and stir in the lime juice. Serve immediately.