Roasted Kabocha Squash Soup With Coconut Milk

Name: Roasted Kabocha Squash Soup With Coconut Milk
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Japanese, American, Indian
Ingredients: Approx. 4 pound kabocha squash; 1/4 cup olive oil, divided; Salt + pepper; 1 small shallot; 3-4 large cloves garlic; 1.5 Tbsp curry powder; 1 tsp smoked paprika; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1 can coconut milk ((400 ml or 13.5 fl oz.)); 2 cups vegetable broth; To serve (optional): chopped parsley, lime wedge, crusty bread, etc

Instructions

Prep:15minCook:1h

This roasted kabocha squash soup is made with coconut milk, curry powder, and smoked paprika. It's smooth, creamy, and oh-so-nourishing on a cool evening. Recipe is vegan and gluten-free.

Updated at: Wed, 20 Nov 2024 10:15:41 GMT