Coconut Curry Kabocha Soup

Kabocha, also known as Japanese pumpkin or kabocha squash, is a versatile and flavorful winter squash variety prized for its sweet, rich taste and creamy texture.

Ingredients

• 1/4 kabocha squash - can substitute diced sweet potatoes or acorn or butternut squash
• 3/4 cup coconut milk - can substitute with oat milk
• 1/2 cup vegetable broth - more or less depending on how thick you like it
• 1 1/2 tsp curry paste - may need to adjust the amount to desired taste
• 1/4 apple - diced
• 3/4 tsp butter
• 1/8 tsp cinnamon
• 2 tsp pecans - chopped

Instructions

1. Preheat oven to 400°.
2. Cut Kabocha squash in half and remove seeds
3. Place the squash on a baking sheet wiped with olive oil. Cook for about 45 minutes or until soft and browned.
4. Dice squash and add to blender. Depending on the size of your blender you may need to do 2 batches.
5. Add coconut milk, vegetable broth and curry paste. Blend until all chunks are gone. Pour this mixture into a pan and heat on the stovetop until heated through.
6. In a separate pan melt butter over medium heat. Toss the apples in the butter and mix in the cinnamon. Cook covered for about 5 minutes until soft.
7. Add soup to your bowl and top with apples and a few chopped pecans.

Nutrition (per serving)