Kobacha Squash (japanese pumpkin) soup with curry and coconut milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
32 oz Kabocha Squash (buttercup, japanese pumpkin) 2 cup Coconut milk (1 can)1 tsp Red Curry Paste (more or less to taste)Salt, ground ginger1 tbsp Butter1 cup, chopped Onions, raw 2-3 cups broth, whatever you have on hand
Saute onion in butter. Add peeled and cubed squash and cook on low/medium heat for approx. 15 minutes, stiring often. Add curry paste, salt and ginger, stir for a minute or so to make it fragrent and add broth. Cover and let simmer until squash is tender, approx. 20 minutes. Add coconut milk, heat through, then puree with a stick blender (or in batches in a regular blender)
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COREBEENA.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COREBEENA.
Nutritional Info Amount Per Serving
- Calories: 205.4
- Total Fat: 9.6 g
- Cholesterol: 7.8 mg
- Sodium: 507.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 3.4 g
- Protein: 5.0 g
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