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- Prep Time
- 1 3-lb kabocha squash, quartered and seeds removed (TIP: Alternatively, replace with an equal weight of acorn squash. If using extra-small acorn, halve them instead of quartering.)
- 1-inch piece ginger, peeled and thinly sliced
- 1 yellow onion, peeled and sliced
- 4 cups low-sodium vegetable or chicken broth, divided
- 3/4 cup coconut milk, plus additional for finishing (TRY: Native Forest Organic Unsweetened Coconut Milk Classic)
- 2 tbsp red curry paste
- 1 tsp sea salt
- 2 limes, cut into thirds
- Handful fresh mint leaves (sliced, if desired)
- 2 red chiles, sliced, optional
- Preheat oven to 350°F. In a large roasting pan, place squash cut side up. Divide ginger slices evenly among squash cavities. Arrange onion around squash. Pour 2 cups broth in the pan and cover tightly with foil. Bake for 1 hour, 30 minutes, until squash is very tender.
- Set vegetables aside until cool enough to handle. Scoop squash flesh from skins and transfer to a large pot; discard skins. To pot, add onions and, if desired, ginger (adding the ginger slices will add a stronger ginger flavor to your soup) and cooking liquid from pan.
- Add remaining 2 cups broth, milk, curry paste and salt. Stir and bring to a boil; reduce heat and simmer for 10 minutes. With an immersion blender or upright blender, purée until smooth. (TIP: If using an upright blender, remove plastic stopper in lid and cover with a towel for steam to escape.) Divide among bowls; top each with an additional drizzle of milk, lime juice, mint and chiles (if using).
- Serving Size: 1/6 of soup
- Calories: 184
- Carbohydrate Content: 24 g
- Fat Content: 8 g
- Fiber Content: 4 g
- Protein Content: 7 g
- Saturated Fat Content: 7 g
- Sodium Content: 512 mg
- Sugar Content: 9 g