It’s hard to believe this thick, creamy, velvety soup is dairy-free and vegan-friendly… but it is! This recipe works best with kabocha squash, but if you can’t find any, try it with acorn squash or small pie pumpkins instead.
- 2 medium-sized kabocha squash
- 3 tbsp olive oil, divided
- Salt and pepper
- 1/2 cup finely diced onion
- 2 tsp red Thai curry paste (see Note)
- 1 can (14 oz) coconut milk
- 4 to 6 cups water or chicken broth
- 2 tsp lemongrass paste
- Chopped cilantro for garnish
- Preheat the oven to 375F.
- Carefully cut each kabocha in half. Rub the cut surfaces with 1 tbsp oil and sprinkle generously with salt. Place on a baking sheet, skin sides down, and roast in preheated oven for 45-60 minutes or until the squash is very tender. Set aside to cool.
- Meanwhile, heat the remaining 2 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat. Add onions and saute for 8-10 minutes, or until soft and golden. Add red curry paste and cook for 1 minute longer, or until fragrant.
- Using a spoon, scoop the flesh from the cooled squash into the pot. Stir in coconut milk and 4 cups water (or broth) and lemongrass paste, and bring to a boil. Reduce heat to low and simmer for 15-20 minutes to let the flavours blend. Remove from heat.
- Using an immersion blender or food processor, process the soup until you have a thick, smooth puree (if it looks too thick for your tastes, stir in more water/broth, a half a cup at a time, until you reach your preferred consistency). Adjust seasoning with salt and pepper, then serve just as it is or with a sprinkling of chopped cilantro for garnish.
For a fully vegetarian or vegan soup, make sure your Thai red curry paste does not contain dried shrimp. I use Thai Kitchen brand, but there are a few others on the market.