I had this red kuri squash sitting on my countertop for the longest time. I didn’t really know what to do with it until I picked up some lemongrass from the market and then it hit me – Red Curry Kuri soup! They say “what grows together goes together.” Well in this case, what rhymes together… also works.
If you can’t find a red kuri squash, you could sub in kabocha squash or butternut squash. If you can’t find lemongrass, use a bit of lime zest here instead. The rest is pretty straight forward and simple – plus this is a no-pot meal (that’s a thing right?), just roast the squash, shallots and garlic in the oven, then blend everything all together.
This soup is tangy and a little spicy (although you can adjust the spice to your level), and the coconut makes it super creamy. The flavors here are a little less traditional for Thanksgiving, but this can be a bright start to your holiday.
