This is a great soup to make at this time of year. The squash is in season, the weather is starting to cool, and you might be just starting to feel like making something cozy. Sometimes called a Japanese Pumpkin, this squash is squat and medium-to-small sized with a dull green color. If you have had a pumpkin curry in a Thai restaurant, it was probably a Kabocha.
The flesh is bright orange and cooks beautifully. This is an easy, vegan soup that is so creamy and rich you will be amazed that it is dairy free!
- 1 Kabocha Squash
- 1 T. olive oil
- 1 C. red onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 Russet potato, peeled and diced
- 4-5 C. vegetable broth, I used Better Than Bullion
- 1 1/2 t. curry powder
- 1/8 t. cinnamon
- 1/8 t. cardamom
- 1 can Thai coconut milk (not reduced fat)
- lemon wedges for garnish
- salt and pepper to taste
Heat the oven to 350 degrees. Cut the squash in half through the equator and scoop out the seeds. Drizzle the cut sides with olive oil and place them cut side down on a rimmed baking sheet. Roast for 1 hour, or until very soft. Let it cool a bit and then scoop out the flesh into a bowl and set aside. Heat a soup pot or Dutch oven to medium heat with the olive oil. Add the onion, garlic, carrots, celery, and potato and stir to combine. Reduce the heat to medium-low, cover and let the veggies sweat for ten minutes. Add the vegetable broth, curry powder, cinnamon, cardamom, salt, and pepper and bring to a simmer over medium heat. Cook until the veggies are tender, about 10 minutes. Add the roasted squash. Use an immersion blender to puree the soup until very smooth. Stir in the coconut milk. If the soup is too thick, add another 1/2 C.-1C. of hot vegetable broth. Taste and adjust seasoning with salt and pepper. Serve with a squeeze of fresh lemon.
swellkid 