Roasted Red Kuri Squash Soup With Lemongrass & Coconut

Serves 8

This vegan soup is light enough to go between richer courses. Red kuri squash has a firm texture and bright carrot-orange color and isn’t as sweet as some other types of squash, which is a good quality for soup. Kabocha and butternut still would make good substitutes.

Vegetable oil 1 (4-pound) red kuri squash, halved and seeds removed

Salt 3 stalks lemongrass, thick bulbous bottom part sliced ¼-inch thick 5 -inch piece ginger, unpeeled and sliced into ¼-inch coins 2 small dried red chiles,

torn 1 (13.5-ounce) can coconut

milk

½ cup dry white wine ¼ cup finely chopped shallots

2 minced garlic cloves

2 to 3 teaspoons kosher salt Extra-virgin olive oil to drizzle

Instructions: Preheat the oven to 400°. Lightly coat a rimmed baking sheet with oil.

Season the squash with salt and place cut-side down on the prepared baking sheet. Place in the preheated oven and pour enough water to come ½ inch up the sides of the baking sheet. Roast until the squash is tender when pierced with a knife, 40-60 minutes. Reserve the water in the baking sheet.

Scrape the squash flesh out of the skin.

While the squash is roasting, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add the lemongrass, ginger and chiles; cook, stirring, until fragrant, about 3 minutes.

Add the coconut milk and wine; bring to a simmer and simmer, covered, for 10 minutes. Let cool, then strain through a fine-mesh strainer, discarding the solids.

In a separate pot (or the same pot, cleaned out), heat 1 tablespoon vegetable oil over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Add the squash and cook, stirring, very briefly, then add the reserved water and the strained coconut milk. Add up to 2 or 3 more cups of water to thin the soup to your liking. Add 2 teaspoons salt and bring to a simmer; cover and cook 10 minutes.

Using a blender or immersion blender, puree the soup until smooth. Season with more salt, if needed. Rewarm and serve in bowls with a drizzle of olive oil.

Per serving: 182 calories, 3 g protein, 19 g carbohydrate, 11 g fat (9 g saturated), 0 mg cholesterol, 542 mg sodium, 6 g fiber.