Curry Roasted Kabocha Soup with Ginger and Coconut Milk
“My mom always asks me to make this soup. It's healthy - and hearty too!”
- Chef Rebekah DeCosta, Senior Chef de Cuisine
![]("https://r.turn.com/r/beacon?b2=iON-7tERly7ZLGUu4t2iQaYQeTJ-n8fsg913V8LMbaNOKCmfkCONkQ66E4b1BOsjj70dTpO-y9eMnF5rBjCGDA&cid=")
Ingredients
- 3 pound kabocha squash(washed, quartered and seeds removed)
- 1 small yellow onion(thinly sliced)
- 0.5 tablespoon fresh ginger(peeled and thinly sliced)
- 2 tablespoon curry powder
- 0.75 cup coconut milk(full fat, reserve the rest for garnish)
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