Green Curry Kabocha Squash Soup with Black Sesame

Hi friends! Hi hi hi hi hi! I'm here, I swear. And I have updates!

By updates I mean life updates which, if you want the super nutshell version is: I'm still coding. I'm further along in coding school. I haven't died yet. THAT'S IT!

But really: last week was the final week of the first "term" of school — so I'm officially ⅕ done! ? For those who want to know, last term was the intro class and we covered HTML, CSS, and Javascript — along with over general programmy things. This term, I'm doing PHP. Five weeks of PHP! OMG! Then, five more weeks of pure javascript. Oof. I'm already nervous for that!

Really though, school is going well. I've settled into a somewhat hectic routine, only because I prioritize sleep and being punctual/present at school over pretty much everything else... which leaves very little time for anything else. If it's after 9:30pm — get this girl to bed! Other things can wait! I've taken to some really questionable adulting. For example, if I receive mail, I pretty much treat it as if it won't exist if I don't open it. NBD that tax season is approaching and important documents arrive via mail. Same for my email inbox — if I don't open it, it doesn't exist, right!? That conflicts pretty heavily with my deep-seeded need to have inbox zero, so I end up opening and then NOT READING and then forgetting. ? Oy. I'm so sorry if you've been on the (non)receiving end of that interaction.

Things I have been doing well: riding my bike, breakfast (still going strong!), and lunch. This soup is my lunch this week! I had a huge kabocha squash to use up, and after taking a (life-changing) trip to the Vietnamese grocery store a few weeks ago, I now have plenty of black sesame seeds and the best green curry paste. This soup came together with minimal effort, and is so smooth!

Have a wonderful week! xo

Green Curry Kabocha Squash Soup with Black Sesame

• Author: Mary
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 minutes
• Yield: 6-8 1x

Print Recipe

Pin Recipe

---

Ingredients

Units USM Scale 1x2x3x

• 1 kabocha squash (mine was roughly basketball sized)
• 1 tsp olive oil
• ½ white onion, minced
• 2 Tbsp green curry paste
• 2 garlic cloves, crushed
• 4 cups vegetable stock
• 1 can coconut milk
• salt & pepper
• 1 Tbsp black sesame seeds
• ¼ cup chopped green onions

---

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 ½ teaspoon 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.

---