Curry Kuri Soup
Chef Liz Arraj
2 TBSP. olive oil
1 large yellow onion, peeled and diced
2 cloves of garlic, peeled and minced
1 TBSP. curry powder
2 tsp. salt or to taste
1 Kuri squash, peeled and diced
6 or more cups of water
1 can of coconut milk
1. Sautee your onion in olive oil until translucent about 5 minutes.
2. Add garlic, curry powder, salt, squash and water. Add smaller amounts of water at first. You can add more later after you blend the soup at the end.
3. When squash is soft, add the coconut milk and then blend with stick blender or regular blender.
To get that extra depth of flavor you can simply chop your squash in half, leave the skin on, scoop out the seeds and roast in oven until flesh is soft enough to puncture with a fork. I like to drizzle the squash with olive oil before roasting. When done you simply scoop out the squash and add it to your soup pot.