Creamy Thai-Spiced Kabocha Squash Soup – Vegan, Gluten free

 

Kabocha squash (sometimes called Pumpkin) is in season NOW!!!  I think that this squash is the most soft and sweet of the family.  Here is a recipe for a creamy soup with a kick that will help keep you warm and nourished this fall…

Creamy Thai-Spiced Kabocha Squash Soup

Creamy Thai-Spiced Kabocha Squash Soup

Ingredients:

1 med kabocha squash, peeled, seeded and cut into 1 inch cubes (save the skin if it’s organic and roast for “chips”)
1 can coconut milk
1 yellow onion, diced
1 heaping Tbs. red curry paste (more if you like kick!)
Pinch sea salt
Filtered water to cover

Directions:

Place the squash, milk, onion and curry paste in a tall soup pot and cover with water until just the tips of the squash are poking out.   Add a pinch of sea salt.

Bring to a boil,  cover and reduce to medium heat.   Simmer about 15 min,  or until the squash is soft.

Pour everything into a blender, preferably a Vitamix, and blend until smooth and creamy.  At this point you can add more water to reach your desired consistency.

Add seasoning to your liking and Enjoy!!!

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