I ran out to the supermarket to buy kabocha squash because I was sure I had already posted my carrot coconut curry soup recipe and I wanted something new to post. Looking through my recipe list I found that I was wrong. I guess I’ll have to post that soon. As you can see in the picture, I left the rind on this time. Depending on your view on the nutrients in skin/rind versus scary chemicals stuck to skin/rind question you may want to remove it. I am more on the nutrients in skin/rind side but sometimes remove it for clarity of color purposes.
This is a nice warming soup for a cold day. I had it with homemade rye flatbread and a grilled cheddar sausage. Most of the ingredient proportions depend on your taste. I used less curry powder than I would have like to but I imagine that would have caused my 17 month old some discomfort.
Kabocha Coconut Curry Soup
1/4 kabocha squash
1/2 – 1 can coconut milk (350mL can)
1 small onion
a bit of oil
salt and pepper, to taste
curry powder, to taste
vegetable or chicken boullion cube (if your kabocha is bland)
Deseed and cut up your kabocha squash up into small chunks. Dice the onion and saute it in a bit of oil in a soup pot until translucent. Add the kabocha squash and enough water to cover the kabocha squash. Bring to a boil and simmer until the kabocha squash is soft. Puree using any method you like (I love my immersion blender), add the coconut milk and season to taste. Keep in mind that the curry powder will gain strength as it sits so if you are making this for later add a bit less curry powder. Serve hot.