A light, creamy autumn soup. The warmest and most satisfying soup to keep you full, so you’re less tempted to overeat on chilly days.
A light autumn soup
When it gets cooler outside, we naturally crave comforting meals that warm us up and give us energy. If you’re looking for an autumnal soup recipe that satisfies without making you overeat, this easy red kuri squash soup with ginger and coconut milk is what you need. It’s light, creamy and ready in about 40 minutes.
This red kuri squash soup with ginger and coconut milk is a light recipe that is also truly satisfying. The squash is naturally rich in fibre and gives the soup a thick, velvety texture, while the coconut milk adds creaminess that helps you feel full for longer. A bowl is enough to warm you up without feeling heavy.
It’s also very easy to make. You only need a handful of ingredients, one pot and about 40 minutes, so it works well for a weeknight dinner or a cosy weekend lunch.
Why red kuri squash?
Red kuri squash (or potimarron in french) is one of the best squashes for soup during the Autumn season. Its flesh is sweet, slightly nutty and reminiscent of chestnut, and it blends into a very smooth texture. Its skin is edible once cooked, so you can save time on peeling. If you can’t find it, butternut squash or pumpkin works as a substitute.
The role of ginger and coconut milk
Fresh ginger adds a gentle, peppery warmth that is perfect for chilly days, and it balances the natural sweetness of the squash. Also It is a good addition to help boost your immune system to combat the various cold viruses. Coconut milk brings a smooth, rounded richness without needing cream. Adding half at the start and half at the end gives the soup both depth and a fresh coconut flavour.
Red kuri squash, ginger and coconut milk soup
Course: Nutrition and health4
servings15
minutes25
minutes300
kcalIngredients
700 g peeled red kuri squash (potimarron)
1 Garlic clove
2 cm piece of fresh ginger
200 ml coconut milk
½ tbsp butter or olive oil
200 ml water (plus a little extra to adjust)
pepper
Salt
Directions
- Prep the vegetables. Wash and peel the red kuri squash, then cut it into large cubes. Peel the ginger and chop it roughly. Peel the garlic and cut it into large pieces.
- Sauté the aromatics. Heat the butter or olive oil in a heavy-bottomed pot over medium heat. Sauté the garlic and ginger for 1 to 2 minutes, until fragrant.
- Simmer. Add the squash, salt, pepper, half of the coconut milk and the water. Cover and simmer for 20 minutes, until the squash is tender.
- Blend. Pour in the remaining coconut milk, then blend until smooth.
- Adjust and serve.Taste and correct the seasoning. If the soup is too thick, stir in a splash of hot water until it reaches the consistency you like. Serve hot.
Notes
- Extra satisfying: Top with toasted pumpkin seeds or serve with a slice of wholegrain bread.
- Skin: Red kuri skin is edible once cooked, so you can skip the peeling if you’re short on time.
- Storage: Keeps 3 to 4 days in the fridge and freezes well.
