Vegan Red Kuri Squash Soup - 4 Ingredients!
I was inspired by a colleague to make the easiest soup recipe ever. It takes 45-50 minutes, but hands on time is only FIVE MINUTES. Use whatever squash you have on hand - I had a beautiful red kuri squash delivered from our CSA in Pemberton. You could use pumpkin or even butternut squash. Fall and Winter are all about comforting recipes that warm us up on a cold wet day. Squash is growing abundantly and pumpkins are actually meant for eating, not just decoration. So let’s embrace this cozy grounding season and food prep soup!
Nutrition Benefits
Squash is high in beta carotene, the precursor to Vitamin A. It supports a healthy immune system and acts as an antioxidant to reduce oxidative stress and inflammation
Coconut milk and oil are added fats that help with the absorption of fat soluble beta carotene
White beans are great a great source of calcium, especially for people that are dairy free. They’re also high in fibre and resistant starch, which help make short chain fatty acids (SCFAs). The most abundant ones are butyrate, propionate, and acetate. These help our gut lower inflammation, make mucous and protect against infection. They also help with our gut barrier integrity (no leaky gut here!)
Keep it fresh for easy dinner and lunches or freeze it for those busy days.
Paired with rosemary sourdough and avocado
Ingredients
1 large squash
1 can of coconut milk
1 can of cannellini/navy beans
1/2 package of Massaman curry paste (red thai would be amazing too!)
Recipe
Safely cut into squash, we used a hatchet style knife (don’t use your fine Japanese knife!)
Preheat oven to 350 and slather squash in extra virgin olive oil or avocado oil
Roast for 45 minutes, option to peel skin off or leave on
Add cooled squash to a tall high powered blender with 1 can of coconut milk, use can to add 1/2 can of water so you can blend, 1 can rinsed cannellini beans and curry paste of choice
Add blended soup to a pot to warm and add water if consistency needs to be adjusted
That’s it, enjoy! Heart this recipe and share with a friend if you like it. I feel like we need one with miso paste : )