Spicy Red Kuri Squash Soup
Prepare to embark on a culinary adventure with our Roasted Red Kuri Squash Soup infused with the captivating flavors of gochujang, all meticulously roasted on a single sheet pan. This soup is a fusion of deep umami, warmth, and robust richness, creating a symphony of tastes that will tantalize your taste buds.
Servings 6 servings
Calories 278kcal
Equipment
- high speed blender, sheet pan, oven
Ingredients
- 1 medium red kuri squash or butternut squash cut into pieces (should yield about 3 cups)
- 2 red bell peppers seeds and stems removed, quartered
- 4 roma tomatoes halved
- 1 bulb garlic top sliced off
- salt and pepper
- 3 tbsp gochujang paste
- 2 tbsp creamy natural peanut butter
- 15 oz canned full fat coconut milk
- 1 tbsp coconut aminos
- 2 cups water
To Serve Ingredients
- pumpkin seeds
- plain unsweetened coconut yogurt
Instructions
- Preheat oven to 425 degrees and line a large metal baking sheet with parchment paper. Spread the squash, peppers, tomatoes (cut side up) and garlic bulb on the baking sheet. Drizzle with olive oil if desired, and generously sprinkle with salt and pepper. Transfer to the oven and roast for 45 minutes.
- Remove from the oven and let cool for about 5 minutes. Transfer the roasted veggies to a high speed blender and add the gochujang paste, peanut butter, coconut milk, coconut aminos, and water. Puree until silky smooth and creamy. Season to taste and add more water if desired to thin. Pour into serving bowls and drizzle with yogurt. Top with pumpkin seeds and enjoy!
Nutrition
Serving: 1serving | Calories: 278kcal | Carbohydrates: 30g | Protein: 6g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 85mg | Potassium: 1192mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4701IU | Vitamin C: 86mg | Calcium: 91mg | Iron: 4mg
