Curry Roasted Kabocha Soup with Ginger & Coconut Milk (VEGAN)
Recipe - Foodland Farms Ala Moana
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
Shop Ingredients
Makes 0 servings
Kabocha Squash, 4 Pound
Member Price
$9.96 avg/ea was $13.96 avg/ea$2.49/lb
Yellow Onions (3 lb bag), 1 Each
Member Price
$3.99 was $5.99
Ginger, Local , 1 Pound
Member Price
$3.99 avg/ea was $4.89 avg/ea$3.99/lb
S&B Oriental Curry Powder, 3 Ounce
Member Price
$6.99 was $7.99$2.33/oz
Maika`i Organic Coconut Milk, 13.5 Ounce
Member Price
$2.00 was $2.49$0.15/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.