Roasted Kabocha Thai Red Curry Soup
This vibrant soup elevates the classic recipe by roasting Kabocha squash to bring out its natural nutty sweetness before blending. Infused with aromatic red curry paste and creamy coconut milk, it strikes the perfect balance between spicy, salty, and sweet.
Instructions 1
Preheat your oven to 400°F (200°C). Toss the squash wedges with 1 tablespoon of melted coconut oil on a baking sheet.
2
Roast the squash for 30-35 minutes, or until the flesh is completely tender and slightly caramelized.
3
While the squash roasts, heat the remaining coconut oil in a large soup pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft.
4
Add the minced garlic, grated ginger, and red curry paste to the pot. Cook for 2 minutes, stirring constantly until fragrant.
5
Once the squash is cool enough to handle, scoop the flesh out of the skins and add it to the pot. Discard the skins.
6
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes.
7
Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth.
8
Stir in the coconut milk, soy sauce, and lime juice. Return to low heat to warm through gently, but do not let it boil.
9
Taste and adjust seasoning with salt if needed. Serve hot, garnished with fresh cilantro and crushed peanuts.
