Coconut Curry Kobocha Soup

Ingredients:

1 small kobocha squash: you can also substitute 4 cups of diced  sweet potatoes or acorn / butternut squash

2 can coconut milk (can substitute with oat milk)

2 cups vegetable broth (more or less depending on how thick you like it)

2 tbsp curry paste (add 1 tbsp and taste to get to the spice level you like)

1 apple - diced into small pieces

1 tbsp butter

1/2 tsp cinnamon

1/3 cup chopped pecans

Directions:

Preheat oven to 400°. Cut Kobocha squash** in half and remove seeds (I roasted my seeds with some olive oil and salt - yum!) I cover a large cooking sheet with parchment paper but you can also just Greece the cooking sheet with olive oil so they don't stick. Cook for about 45 minutes or until soft and browned. Dice squash and add to blender. Depending on the size of your blender you may need to to do 2 batches.

Add coconut milk, vegetable broth (start with 1 cups) and curry paste. Blend until all chunks are gone.

I a separate pan melt butter over medium heat. Toss in apples and then cinnamon. Cook covered for about 5 minutes until soft.

Add soup to your bowl and top with 1 heaping tablespoon of apples and a few chopped pecans.

I love this type of squash as I don't have to remove the outside. When you roast it the skin becomes soft.Eating the outside is good because it adds more fiber. Most Americans are very low in fiber which is not good for our health! It is also high in omega fatty acids which adds to it's anti-inflammatory benefits!

 

 

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