I got a beautiful red kuri squash in my organic food basket a couple weeks ago. I never had this squash before. I love all squashes and this one is definitely a keeper, with a deep orange flesh and slightly nutty flavour.
I decided to make a creamy soup with my beautiful squash. I wanted to add some garam masala at first, but I finally opted for a coriander-based curry powder (instead of the more traditional turmeric-based curry powder). It was a great choice as the coriander-based powder gave some flavour and subtle spiciness. I think garam masala would have ended up being the predominant flavour, but the powder I used complements the squash, making its creamy, nutty flavour really shine!
- 1 yellow onion, coarsely chopped
- 2 cloves garlic, minced or pressed
- 1 tbsp balti curry powder (see note)
- 1 red kuri squash, skin removed, chopped in 1 to 1 1/2 inch cubes (9 cups chopped)
- 2 apples, peeled and coarsely chopped
- 1 cup vegetable broth
- 4 cups water
- Add 2-3 tbsp water, onion and garlic to a big pot and place over medium heat. Cook until the onions get translucent.
- Add the curry powder and cook, stirring, for 30 seconds.
- Add the apples, squash, broth and water and bring to a boil.
- Reduce heat to low, cover and simmer for 45 minutes.
- Using an immersion blender, puree the soup until smooth. If using a regular blender, let cool a little before processing.
- Balti curry powder has coriander (and not turmeric) as the first ingredient. As such, it will tend to be greener and not orange like garam masala. I bought mine at Whole Foods. You can also make your own; just google it, there are tons of recipes!