Curried Kabocha Squash Soup

Directions

Preheat oven to 350 degrees F.

Remove the stem, and cut the squash into wedges. Scoop out the seeds and stringy insides, and discard them. Place the wedges cut-side up onto a foil lined baking sheet, drizzle with 1 tbsp olive or coconut oil, and sprinkle with a generous pinch of salt. Roast the squash for 30-40 minutes, or until tender. Remove from the oven and let rest until it is cool enough to handle, then scoop the meat away from the flesh.

In a large pot or dutch oven, saute the onion with 1-2 tbsp oil for 5-7 minutes, or until translucent. Add the garlic, curry powder, cumin, cinnamon, ginger, turmeric, and a pinch of salt, and cook for another 1-2 minutes, or until the spices are fragrant.

If you have an immersion blender, add the cooked squash and 4-5 cups vegetable stock or water, and puree until smooth, adding more liquid as needed to reach the desired consistency. OR, transfer the cooked onions, squash, and enough vegetable stock or water to blend, to an upright blender and puree until smooth. You may need to do this in batches. Return to the pot and add additional liquid as needed to reach the desired consistency.

You can add the coconut milk now, or reserve it for drizzling over the soup later (or add some now, and some later). Add salt to taste, and adjust the level of heat to your liking by adding more curry powder or more coconut milk if needed.

Serve with fresh cilantro, and wedges of lime if you'd like a little acidity.

Serves: 8-10

Sourced from willcookforfriends.com