Curry Roasted Kabocha Soup with Ginger & Coconut Milk (VEGAN)
Recipe - Foodland Waipio
Curry Roasted Kabocha Soup with Ginger & Coconut Milk (VEGAN)
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Ingredients
Kabocha Squash, 1 Squash
Yellow Onion, 1 Small Onion
Fresh Ginger, 1/2 Tablespoon
Curry Powder, 2 Tablespoons
Coconut Milk, 3/4 Cup
Directions
Ingredients:
- (1) 3-4-pound kabocha squash, washed, quartered and seeds removed,
- 1 small yellow onion, thinly sliced
- 1/2 TBSP fresh ginger, peeled, thinly sliced
- 2 TBSP curry powder
- 3/4 cup coconut milk, full fat, reserve the rest for garnish
Directions:
- Preheat oven to 425 degrees.
- Place the squash, yellow onion and ginger into a roasting pan. Drizzle generously with extra virgin olive oil and season with salt, black pepper, and curry powder. Roast for 30 minutes until squash is very tender when pierced.
- Remove pan from oven and allow the vegetable to cool slightly. Scoop the squash pulp from the skins and transfer into a blender, along with onions and ginger. Discard skins. Add 2 cups water and blend to smooth. Transfer to a large soup pot.
- Bring soup to a boil, add coconut milk and adjust seasoning as needed.
- Ladle soup into serving dish, garnish with reserved coconut milk, drizzle of olive oil and cracked black pepper.
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Prep Time
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Cook Time
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Servings
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Makes 0 servings
Kabocha Squash, 4 Pound
$13.96 avg/ea$3.49/lb
Yellow Onions (3 lb bag), 1 Each
$5.99
Ginger, Local , 0.4 Pound
$1.96 avg/ea$4.89/lb
S&B Oriental Curry Powder, 3 Ounce
$7.99$2.66/oz
Maika`i Organic Coconut Milk, 13.5 Ounce
$2.49$0.18/oz
Directions
Ingredients:
- (1) 3-4-pound kabocha squash, washed, quartered and seeds removed,
- 1 small yellow onion, thinly sliced
- 1/2 TBSP fresh ginger, peeled, thinly sliced
- 2 TBSP curry powder
- 3/4 cup coconut milk, full fat, reserve the rest for garnish
Directions:
- Preheat oven to 425 degrees.
- Place the squash, yellow onion and ginger into a roasting pan. Drizzle generously with extra virgin olive oil and season with salt, black pepper, and curry powder. Roast for 30 minutes until squash is very tender when pierced.
- Remove pan from oven and allow the vegetable to cool slightly. Scoop the squash pulp from the skins and transfer into a blender, along with onions and ginger. Discard skins. Add 2 cups water and blend to smooth. Transfer to a large soup pot.
- Bring soup to a boil, add coconut milk and adjust seasoning as needed.
- Ladle soup into serving dish, garnish with reserved coconut milk, drizzle of olive oil and cracked black pepper.