Coconut Curry Kabocha Squash Soup

IMG_3570Here’s a deliciously warming soup, easy enough to make on a weeknight after a long day at work. Super nutritious kabocha squash is simmered in coconut milk and spiced with garam masala along with some other good stuff. The result is a creamy and surprisingly filling soup, perfect for this sweater weather we’ve been having in Brooklyn.

I left the green-colored peel of the squash on here 1) because I’m lazy and 2) because its good for you. Did you know that most of the nutrients live right under the skin, and the peel itself is super high in fiber and vitamins?

If the hulk-green color of this soup is off-putting to you, note that peeling the squash will give you a pretty bright-orange color akin to butternut squash soup.

Coconut Curry Kabocha Squash Soup

For the Soup
1/2 large kabocha Squash, cubed with skin on
1 can coconut milk, full fat & unsweetened
2-4 cups veggie stock
1 onion
4 cloves garlic, sliced thinly
2 inch nub of ginger, minced
1 tbs garam masala powder
salt and pepper

Toppings (optional)
handful of freshly chopped cilantro
fresh lime
sriracha

toasted kobocha seeds
kabocha seeds
olive oil
salt
– Clean seeds, cover in olive oil and sprinkle with salt. Toast in a 350F oven for 12 minutes or until seeds start to turn a golden-brown.

Dice 1 onion (I used a sweet vidalia onion) and sautee in a large pot with olive oil. Once translucent, add minced ginger and sliced garlic cloves and fry until fragrant. Season with salt and pepper and add 1 tbs of garam masala. If the mixture is too dry, add more olive oil – you want the curry powder to infuse the oil/onion mixture.

Mix in 1 can of full fat, unsweetened coconut milk and the veggie stock. I only used 2 cups of stock for a thicker, creamier consistency but feel free to use more (up to 4 cups) if you want a thinner soup. Once the liquid starts to boil, add the cubed kabocha squash – I left the skin on for an extra nutrient punch, but feel free to skin the squash before cooking to get a beautiful bright orange color.

Let the squash simmer in the coconut milk and veggie broth with the lid on until soft (about 20-30 minutes) in low heat. The slower and lower you cook this, the more flavorful it’ll be! It shouldn’t take more than a half an hour though. Once the squash is soft all the way through (take a fork and poke it to check), puree the mixture with an immersion blender or food processor. Add salt and pepper to taste.

I topped my soup off with handful of chopped cilantro, a squeeze of lime and sriracha for an extra kick. I also sprinkled some toasted Kobocha seeds for a salty crunch.

Enjoy! x

2 thoughts on “Coconut Curry Kabocha Squash Soup”

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