Red Kuri Curry Soup with 3 Toppings
Red Kuri Curry Soup has a nice ring to it right?? Four basic ingredients all centered on that squash and with 3 super delicious toppings. Plant-based, no dairy, vegan, paleo, gluten-free (depending on the bread used of course), whatever your needs are… and takes just 10 or so minutes!
One of the reasons I love blended soups is, not only are they simple and nourishing, you can make them extremely smooth and creamy with one ingredient = squash.
I love changing up the type but found some of this red kuri squash and knew it had to be used as a soup. I’ve got to say, the best part about this whole recipe though is those toppings. All 3 build on each other and really complement the soup. Homemade croutons, lightly sauteed kale, and JEM Cinnamon Red Maca Almond Butter.
The red kuri curry soup is so easy. The squash is steamed until tender, then blended with water or broth, curry powder, and almond butter. It’s seriously as simple as that. So healing and also great for digestion with that squash and all those warming spices.
The 3 toppings come together, not only beautifully in color and appearance, but also texture and flavor.
First, the croutons. I’m using a local artisan’s sprouted spelt sourdough (say that 5 times fast) and would recommend using a similar type of bread. A whole-grain sprouted and/or sourdough, especially if with a gluten-grain. (Sprouting/traditional sourdough makes those grains easier to digest and increases the availability of the nutrients) Or if not, a gluten-free option. Dense bread is better for croutons in my opinion. Cubed, rubbed with a little coconut oil, dried oregano, garlic powder, and Himalayan sea salt. Baked for 5-10 minutes and you’ve got yourself a crouton!
Second, the kale. Roughly chop the kale and saute for only about a minute in some coconut oil and salt. Perfect. Seriously, I could eat a huge bowl of just this stuff…
The final touch? More of that absolutely delicious sprouted almond butter. I’ve got to say, if you haven’t tried that stuff, the best nut butter I’ve ever tried! Seriously, so good!
And that’s it! Pour yourself a bowl, pile on the toppings, and enjoy a simple and satisfying soup!
What to remember when not using measurements for this recipe:
- Although this soup is amazing with the red kuri squash, any squash will do. Use what squash you have access too.
- I definitely recommend using JEM’s almond butter, but regular almond, or any other nut or seed butter will be delicious. I’m thinking tahini would be amazing!
- While you can use as much curry as you’d prefer, I’d recommend going on the lighter side, starting with just a teaspoon or so. It’s there for just a little heat, but you don’t want to overpower the squash and toppings! So, add in small amounts (think just a sprinkle or so) and taste, adding until it’s just what you like.
- It’s all about using your taste buds. If you’re not sure, start small and continue to add more, tasting as you go, until it’s just what you like.
- 1 medium red kuri squash
- Vegetable broth or water
- Almond butter
- Curry powder
- Himalayan sea salt
- Kelp granules, optional
- Sprouted, artisan sourdough, or gluten-free bread
- Coconut oil
- Seasonings - garlic powder,oregano
- Coconut oil
- Himalayan sea salt
- Cut squash into quarters and remove seeds. Steam for about 5 minutes until soft. Scoop out the flesh into a blender (I use a Vitamix) or into a deep bowl if using a hand blender.
- Begin blending, streaming in water or broth until smooth and to the thickness you'd like.
- Add the almond butter, curry, salt, and kelp, if using. An estimated amount of each to start with is 1-2 tablespoons (or a scoop) of almond butter, 1 teaspoon (or a few shakes) of curry, and a pinch of salt. Blend again, taste, and add more if needed.
- Add to a saucepan and heat, or if using a Vitamix, simply blend on high for several minutes until hot.
- Pour in a bowl and top with the croutons and kale (found below), additional almond butter, and a sprinkle of kelp granules. Enjoy!
- While the squash is steaming, cube the bread into desired size. Toss with just enough coconut oil to evenly coat. Lay on a baking sheet and sprinkle with garlic powder, dried oregano, and salt.
- Bake on 375°F for 5-10 minutes or until golden brown. Remove and let cool.
- Roughly chop as much kale as you'd like. Heat a skillet on medium-high with a small amount of coconut oil, just enough to coat the pan. Add the kale and a pinch of salt. Saute for just about 1 minute or until slightly wilted.
*For those that are new here, I personally don't use measurements when cooking, but do provide rough estimates to guide your own cooking. My hope is that you learn to not be confined to a recipe and put your own spin on my recipes. Please contact me if you have specific questions on cooking without .
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