Red Kuri Squash Soup with Kimchi and Coconut Milk


I needed a winter squash soup that didn't taste just "sweet", so I developed this one. The secret to its spicy kick is kimchi; lime, coconut milk, and cream round out the flavors.

What you will need

3 1/2 to 4 pounds Red Kuri squash

1 cup yellow onion, diced

2 large, fat garlic cloves, finely chopped

1 piece 1-inch ginger root, peeled and finely chopped

1/2 cup kimchi, coarsely chopped

4 cups light chicken stock

2/3 cup unsweetened coconut milk

Kosher salt

Freshly ground white pepper

1 lime, cut in half

2 to 4 tablespoons heavy cream

2 tablespoons unsalted butter

2 to 3 drops hot chili oil

1/3 cup raw pumpkin seeds


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