I always get so excited when I see produce in the store that I don’t see very often in my area. Red kuri squash is one of those, so when squash season comes along, I wait patiently until some fun and different squashes start turning up.
Red kuri squash, like other winter squashes, cooks up to be tender and delightfully sweet. A perfect star for a bowl of soup, this is a hearty and filling vegetable. You can eat the skin, so if you chop it up and roast it, it can be enjoyed just like a kabocha squash.
But for this recipe, I treat it like a butternut squash by peeling and dicing it. This soup is perfect for fall and winter and just so hearty and warming. A delicious weeknight treat for a chilly night!
Red Kuri Squash and Lentil Soup
- 2 Tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 red kuri squash, peeled and diced
- 3 stalks celery, finely chopped
- 1 cup red lentils
- 4-6 cups vegetable broth
- 1 Tbsp curry powder
- 1/4 cup shredded coconut
- 1/2 cup kale, roughly chopped
- salt and pepper to taste
- Heat the olive oil in a large pot over medium heat. Add the onion and saute for a few minutes. Stir in the garlic, squash, and celery. Cover to let the squash soften and steam for about 10 minutes.
- Pour in the lentils and curry powder and cook for several minutes. Add the broth and bring to a boil. Reduce to simmer and cook until the lentils are soft, about 40 minutes.
- Add the kale and coconut and cook a few extra minutes to soften the kale. Turn off the heat and serve hot.