Dense winter squash gives a velvety soup with ginger and coconut milk.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 800 g Red Kuri squash flesh, seeded and cubed
- 1 onion, diced
- 1 tbsp neutral oil
- 1 tbsp grated ginger
- 600 ml vegetable broth
- 200 ml coconut milk
- 1 tbsp lime juice
- 1/4 tsp salt
Method
- Soften onion in oil 5 minutes. Stir in ginger for 30 seconds.
- Add squash, broth and salt. Simmer 20–25 minutes until squash crushes easily.
- Add coconut milk and blend with an immersion blender. Reheat gently and finish with lime.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Uchiki Red Kuri Squash
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
