Roasted Kabocha Soup
Roasted squash soup is just the thing to keep you warm and cozy during the chilly autumn months. Made with kabocha (also known as Japanese pumpkin), coconut milk, and warming curry powder, it's perfect for lunch or dinner.
Ingredients
For the Roasted Squash
- 1 Medium kabocha squash
- 1 tablespoon vegetable oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
For the Soup
- 1 tablespoon coconut oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons tomato paste
- 2 teaspoons curry powder
- ½ teaspoon red pepper flakes
- 1 13.5-ounce can coconut milk
- 4 cups vegetable stock
- 3 tablespoons almond butter
- 2 tablespoons lime juice
- ½ teaspoon sea salt
- 2 tablespoons roasted pumpkin seeds for serving, optional
Instructions
- Preheat oven to 375°.
- Chop the squash into bite-sized pieces, removing the peel and seeds.
- Toss the squash with the vegetable oil and sprinkle with ½ teaspoon of sea salt and black pepper. Roast for about 40 minutes, tossing halfway through.
- Heat the coconut oil in a large pot over medium high heat. Add the onion, garlic, and ginger and cook for about 5 minutes, until the onion turns translucent and fragrant.
- Add the tomato paste, curry powder, and red pepper flakes to the pot. Give everything a stir and let it cook for about a minute. Add in the coconut milk, stock, almond butter and roasted squash. Bring to a light simmer. Cover and let simmer for 30 minutes, stirring occasionally.
- Remove the soup from the heat and puree with an immersion blender. If you don’t have an immersion blender, wait until the soup has cooled slightly and puree in batches in a regular blender.
- Return the soup to the heat. Stir in the sea salt and the lime juice. Cook for another minute or two, to let all of the flavors combine.
- Ladle into bowls and top with toasted pumpkin seeds.