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Curry Roasted Kabocha Soup with Ginger and Coconut Milk

Healthy curry kabocha soup with coconut milk
“My mom always asks me to make this soup. It's healthy - and hearty too!”  - Chef Rebekah DeCosta, Senior Chef de Cuisine  

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Curry Roasted Kabocha Soup with Ginger and Coconut Milk

Summary

Yield
4 Servings

Ingredients

3 pounds
kabocha squash (washed, quartered and seeds removed)
1  
small yellow onion (thinly sliced)
1⁄2 tablespoon
fresh ginger (peeled and thinly sliced)
2 tablespoons
curry powder
3⁄4 cups
coconut milk (full fat, reserve the rest for garnish)

Instructions

  1. Preheat oven to 425 degrees.
  2. Place the squash, yellow onion and ginger into a roasting pan. Drizzle generously with extra virgin olive oil and season with salt, black pepper, and curry powder. Roast for 30 minutes until squash is very tender when pierced.
  3. Remove pan from oven and allow the vegetable to cool slightly. Scoop the squash pulp from the skins and transfer into a blender, along with onions and ginger. Discard skins. Add 2 cups water and blend to smooth. Transfer to a large soup pot.
  4. Bring soup to a boil, add coconut milk and adjust seasoning as needed.
  5. Ladle soup into serving dish, garnish with reserved coconut milk, drizzle of olive oil and cracked black pepper.   

RECIPE TAGS

  • Five-Ingredient Meals
  • Soups & Stews

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