Kabocha Squash Soup
Ingredients
-
1
medium
kabocha squash, halved and seeded
-
1
tablespoon
coconut oil
-
1
medium
yellow onion, chopped
-
4
cloves
fresh garlic, chopped
-
1
inch
ginger, shredded
-
1
teaspoon
Kosher salt
-
3
tablespoons
Thai red curry paste
-
4
cups
vegetable stock
-
½
cup
coconut milk
Instructions
- Preheat the oven to 425°F.
- Coat a rimmed baking sheet with cooking spray and place the kabocha squash, skin side up, on the pan.
- Roast the squash for 20-30 minutes until tender.
- Allow the squash to cool, then scoop out the flesh and set aside.
- Heat a large Dutch oven over medium-low heat and add the coconut oil.
- Once melted, add the onions and cook until translucent.
- Stir in the garlic, ginger, and salt, cooking until fragrant.
- Add the red curry paste and combine everything.
- Mix in the kabocha squash and vegetable stock, then simmer for 20 minutes.
- Remove from heat and let cool slightly before blending until creamy.
- Return the blended soup to the pot, stir in the coconut milk, and gently reheat before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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