Curry%20Roasted%20Kabocha%20Soup%20with%20Ginger%20and%20Coconut%20Milk%20-%20MI9.jpg
Curry%20Roasted%20Kabocha%20Soup%20with%20Ginger%20and%20Coconut%20Milk%20-%20MI9.jpg
Curry Roasted Kabocha Soup with Ginger & Coconut Milk (VEGAN)
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Recipe - Kahala MKT.
Curry%20Roasted%20Kabocha%20Soup%20with%20Ginger%20and%20Coconut%20Milk%20-%20MI9.jpg
Curry Roasted Kabocha Soup with Ginger & Coconut Milk (VEGAN)
000
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:

  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Bring soup to a boil, add coconut milk and adjust seasoning as needed.
  5. 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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Servings

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Makes 0 servings
Kabocha Squash, 1 Squash
an image
Kabocha Squash, 4 Pound
Maika`i Member Price
$9.96 avg/ea was $13.96 avg/ea$2.49/lb
Yellow Onion, 1 Small Onion
an image
Yellow Onions (3 lb bag), 1 Each
Maika`i Member Price
$4.99 was $5.99
Fresh Ginger, 1/2 Tablespoon
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Ginger, Local , 0.4 Pound
Maika`i Member Price
$1.60 avg/ea was $1.96 avg/ea$3.99/lb
Curry Powder, 2 Tablespoons
Not Available
Coconut Milk, 3/4 Cup
an image
Maika'i Organic Coconut Milk, 13.5 Ounce
Maika`i Member Price
$2.19 was $2.49$0.16/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:

  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Bring soup to a boil, add coconut milk and adjust seasoning as needed.
  5. Ladle soup into serving dish, garnish with reserved coconut milk, drizzle of olive oil and cracked black pepper.