Vegan Kabocha Squash Coconut Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large kabocha squash1 tbsp olive oil1 tbsp finely chopped fresh garlic1 tbsp finely chopped fresh ginger2 tsp red curry paste1 14-oz can of coconut milk 2 cups of vegetable stock.25 cup brown sugar 1 tsp amino acids
Cut open the squash, scoop out the seeds, and chop it into 4 or 5 large pieces. Place squash in a steaming basket and steam for about 20 minutes, skin-side down, until soft and tender. Take out the squash, allow to cool, and scoop the flesh from the skin. Discard the skin, mash the flesh lightly and set aside.
In a pot, heat the olive oil over medium/medium-low. Add the garlic, ginger and curry paste and cook for a couple of minutes to warm up the spices. Everything should smell sweet and spicy. Watch for burning! Add the coconut milk to the pot, then the stock, brown sugar, and amino acids. Simmer over medium heat (don't boil, you'll break your coconut milk) until slightly reduced, then add the squash.
Take the soup off the heat and puree with an immersion blender if desired for a more velvety texture.
Number of Servings: 6
Recipe submitted by SparkPeople user RUSTYKEYS.
In a pot, heat the olive oil over medium/medium-low. Add the garlic, ginger and curry paste and cook for a couple of minutes to warm up the spices. Everything should smell sweet and spicy. Watch for burning! Add the coconut milk to the pot, then the stock, brown sugar, and amino acids. Simmer over medium heat (don't boil, you'll break your coconut milk) until slightly reduced, then add the squash.
Take the soup off the heat and puree with an immersion blender if desired for a more velvety texture.
Number of Servings: 6
Recipe submitted by SparkPeople user RUSTYKEYS.
Nutritional Info Amount Per Serving
- Calories: 210.4
- Total Fat: 15.8 g
- Cholesterol: 0.0 mg
- Sodium: 299.5 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.7 g
- Protein: 2.5 g
Member Reviews