This recipe is fairly simple, requiring just steamed vegetables, spices, and hot coconut milk to whip up a savory warm soup that will remind you of loaded potato leek.

Red Kuri squash has very similar texture and taste of your standard white potatoes, except with the nutritional values of a squash instead of an empty white potato. And now that we have come into the Fall season, many varieties of squash are appearing in local grocery stores and the Red Kuri should be plentiful.

This recipe should yield about 4 servings.

Ingredients:

1 Red Kuri squash

1/2 white onion

3 large carrots

1 small red/green bell pepper

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried basil

1/4 tsp garlic powder

1/4 tsp paprika

1/2 tbsp curry powder

1 can of full fat coconut milk

<optional> 2 strips of crispy cooked bacon — disregard if you want to keep this recipe entirely vegetarian or include if you wish to boost the flavor of the soup.

Directions:

Heat a large pot of water to a rolling boil with a basket and a lid to steam vegetables. If you do not have a stove top method of steaming vegetables, a microwavable safe dish with a few tbsp of water should work as well.

Chop the Red Kuri squash into quarters, then cut the quarters in half.

Steam the squash until it is fork tender and set the squash aside to cool.

Chop the carrots, onion, and pepper in large chunks and steam until fork tender.

With a large spoon, scoop the soft squash flesh, leaving behind the the tough bright colored skin, and place into a large processor.

Heat the coconut milk to a slow boil and remove from heat.

Place the carrots, onion, and bell pepper into the processor as well.

Add all spices to the processor as well as the coconut milk. Blend well until no large chunks are visible.

<optional> Add the bacon and blend for an additional minute.

Immediately serve hot.