Red Kuri Curry 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, to taste
- Celtic sea salt
- Kelp granules optional
- Sprouted/artisan sourdough, or gluten-free bread
- Coconut oil
- Seasonings: garlic powder, oregano, etc.
- Coconut oil
- Celtic sea salt
Cut squash into quarters and remove seeds. Steam for about 5 minutes until soft. Scoop out the flesh into a high-speed 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 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 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 don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
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