Roasted Red Kuri Coconut Soup

Serves 4-6.  This dish is ready to heat on the stovetop and enjoy.

Red Kuri squashes are not something you can find everyday at the supermarket, but are very popular amongst organic farms.  Here at the Dinner Table we are particularly fond of their sweet, full flavor (that is reminiscent of a blend of pumpkin, Delicata and butternut) and its ability to blend well in soups, breads and desserts.  

Here we've roasted them first, concentrating all that flavor, then pureeing them with garlic, shallots, ginger and more - stirring in coconut milk for a creamy touch without the heaviness.  

Made from Dinner Table vegetable stock, Lord & Lady Farm kuri squash, Bareknuckle Farm garlic & red chili, Birch Point Farm shallots, coconut milk, ginger, tomato paste, butter, curry powder, salt, lime juice and white pepper