Name: Green Curry Kabocha Squash Soup with Black Sesame
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 kabocha squash (mine was roughly basketball sized); 1 tsp olive oil; 1/2 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; 1/4 cup chopped green onions

Ingredients

Units Scale

1 kabocha squash (mine was roughly basketball sized)
1 tsp olive oil
1/2 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
1/4 cup chopped green onions

Instructions

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.
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.
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.