Kuri Squash Soup

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!



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

Try these other delicious soup recipes:

Asian Inspired Chicken Noodle Soup

Allergen-free Golden Soup

French Onion Soup


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