’Tis the season of squash – and soup! Kabocha is a creamy, exceptionally sweet squash that is a cross between a sweet potato and pumpkin – but has wonderful flavor all its own.
- 3-3 1/4 pound kabocha squash peeled, seeded and cut into chunks
- 2 onions chopped
- 3 carrots chopped
- 3 tablespoons canola oil divided
- 3 tablespoons minced fresh ginger
- 3 garlic cloves minced
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 4 cups low sodium vegetable broth
- 1 tablespoon packed dark brown sugar
- 1 (13.5-ounce) can coconut milk
- 1 teaspoon sea salt
- Preheat the oven to 425°F. Lightly oil a large shallow baking sheet.
- Combine the squash, onions and carrots in a large bowl. Add 2 tablespoon of the oil and toss well. Arrange on the prepared baking sheet in a single layer. Roast until vegetables are tender and lightly browned, about 30-35 minutes, stirring occasionally. Remove from the oven and reserve.
- Heat the remaining oil in a 5-quart saucepan over medium. Add the ginger and garlic and cook until very fragrant, stirring, about 1-2 minutes. Add the curry and cumin and cook, stirring, 30 seconds. Stir in the reserved vegetables and cook 1 minute. Pour a little of the broth onto the baking sheet and scrape up any browned bits add them to the saucepan. Pour the remaining broth and sugar into the pan. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, 30 minutes. Pour in the coconut milk, return to a simmer, and cook 10 minutes. Stir in the salt. Puree the soup using an immersion blender or transfer to a regular blender in batches.