Red Kuri Soup
-1 ~4lb Red Kuri squash
-2 tablespoons ghee or coconut oil
-1/2 white onion, chopped
-2 tablespoons tomato paste
-1 teaspoon curry powder
-1 teaspoon ground ginger (use fresh ginger root if you have-I didn’t.
-1 teaspoon red chili flakes
-One 13.5 ounce can coconut milk
-4 cups chicken broth
-1 1/2 teaspoons salt
-1 teaspoon black pepper
-2 tablespoons of lime juice
-Heat the oven to 400°F. Place squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort. Cut in quarters, place in a baking dish, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh.)
-Put the squash aside for 15 minutes or until it is cool enough to be easily handled. When cool, peel the skin away from the squash flesh. You should have about 3 packed cups of roasted squash.
-In a large pot, heat the oil or butter over medium heat. When the oil is hot, add the onion and fresh ginger (if you are using) and fry in the oil for about a minute. Add the tomato paste and fry for another minute.
-Turn the heat down and cook for about 5 minutes, or until the onion begins to really soften. Add the curry powder, ginger powder (if using), red chili flakes, and black pepper. Fry for another minute, then add the squash. Turn the heat back up to medium and fry the squash with the aromatics for about 5 minutes, stirring occasionally.
-Stir in the coconut milk and chicken broth and bring to a light simmer. Lower the heat and cover the pot. Simmer for 30 minutes.
-Turn off the heat and puree the soup with a hand blender, or pour the soup in batches into a blender and carefully puree it. Add the salt in 1/2-teaspoon increments, tasting as you go, and stir in the juice of the lime. Serve immediately, with the garnishes.