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Green Curry Kabocha Squash Soup with Black Sesame

Ingredients

Instructions

  1. Preheat the oven to 400F. Slice the squash in half, spoon out seeds, and lightly oil the cut sides. Place cut-side down on a baking sheet, and bake until soft (25-35 minutes). Remove and let cool until you can handle, and peel off the skin.
  2. Place a large soup pot over medium heat. Add the olive oil, then the onion. Cook, stirring, for 2 minutes before adding the curry paste. Cook for another minute before adding the crushed garlic cloves. Cook for 1 minute, then add the coconut milk, vegetable stock, and cooked squash.
  3. Bring everything to a simmer, add 1/2 tsp salt, and gently break apart the squash with your spoon. Simmer for 15-20 minutes, then blend with an immersion blender. Season with salt & pepper to taste. Serve warm, topped with black sesame seeds and green onions.