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
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
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!!!