A healthy warm up doesn’t necessarily require exercise. Occasionally it could represent a healthy bowl of soup, designed especially to infuse you with warmth and comfort.
This particular recipe pairs the veggie virtues of farm-fresh squash with a bit of Southeast Asia in the form of yellow Thai curry and coconut milk. Liokareas Cold Fused Leek Olive Oil adds a note of complexity!
KURI SQUASH SOUP RECIPE
3 large kuri squash from Clarion River Organics
2 quarts chicken/vegetable broth
1 onion, chopped
1 cup carrots, chopped
4 cloves garlic
2 tbsp. Thai yellow curry paste
1 tbsp. Liokareas Leek Olive Oil
1 can coconut milk
Cut each squash in half and scoop out the seeds. Place on a sheet pan and drizzle with leek olive oil and salt and roast in the oven at 400 degrees until the squash is tender and the edges are brown.
In a stock pot, add onion, garlic, carrot and squash. Sauté with 1 tbsp leek olive oil and curry paste until slightly brown. Add broth and simmer until all the veggies are soft.
Blend with a stick blender until smooth. Add coconut milk at the very end and serve with a drizzle of olive oil.
Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla
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