Thursday, September 5, 2013

Kuri Squash Curry Soup (Vegan, Gluten-free)

Our son gave us some kuri squash seeds this Spring and what we have today is a rich, creamy delightful kuri squash curry soup.

  What is Kuri Squash?

  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 make with it can be gluten-free!)
Radiantly beautiful Kuri Squash
Kuri Squash

  Kuri Squash Curry Soup Recipe

A friend at our Church is famous for his delicious curry pumpkin or carrot soups. I have attempted to replicate the flavour he achieves, but I suspect he might use 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 your own 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
  • 1/2 tsp. Sugar (or other sweetener)
  • 1 tsp. Celtic Sea Salt crystals
  • 3-5 C. Filtered Water
  • Small amount of Almond (or other non-dairy) Mylk
METHOD:
  • Set cooked Squash aside
  • In medium-size sauce pan, cover onion and garlic with water, 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.  Blend until smooth and silky.
  • 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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