Curry-Kuri Squash Soup Recipe

Name: Curry-Kuri Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium kuri squash (3 lb.), seeded and quartered; 1 large onion, peeled and quartered; 2 cloves garlic, halved; 2 Tbs. canola or olive oil, divided; 1 large sweet potato, pricked with fork (1 lb.); 1 Tbs. minced fresh ginger; 2 tsp. curry powder; 1/2 cup fresh orange juice; 1/4 tsp. ground nutmeg; 1 Tbs. chopped chives, for garnish

Servings: persons

1 medium kuri squash (3 lb.), seeded and quartered
1 large onion, peeled and quartered
2 cloves garlic, halved
2 Tbs. canola or olive oil, divided
1 large sweet potato, pricked with fork (1 lb.)
1 Tbs. minced fresh ginger
2 tsp. curry powder
1/2 cup fresh orange juice
1/4 tsp. ground nutmeg
1 Tbs. chopped chives, for garnish

1
Heat oven to 350 F. In center of each squash quarter, set 1 onion quarter and 1 garlic half; drizzle with 1 tsp.
2
oil, and season with salt and pepper.
3
Wrap in foil, and place on baking sheet along with potato.
4
Bake 1 hour, or until squash and potato are soft.
5
Cool 20 minutes, or until easy to handle.
6
Heat remaining oil in large stockpot over medium heat.
7
Coarsely chop onion quarters, and add to oil with garlic halves.
8
Saute 4 to 5 minutes, or until onion is soft.
9
Add ginger and curry, and cook 30 seconds, or until fragrant.
10
Scoop squash and sweet potato flesh into pot, cover with 6 cups water, and season with salt and pepper.
11
Cover, and bring to a boil.
12
Reduce heat to medium-low and simmer 30 minutes.
13
Remove from heat, and puree squash mixture in blender or food processor until smooth.
14
Stir in orange juice and nutmeg.
15
Season with salt and pepper, and garnish with pinch of chopped chives.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium kuri squash (3 lb.), seeded and quartered, 1 large onion, peeled and quartered, 2 cloves garlic, halved, 2 Tbs. canola or olive oil, divided, and more.

Yes, Curry-Kuri Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry-Kuri Squash Soup

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