This soup has such an incredible blend of spices, I’m so excited to share it with you! Curry powder is a potent anti-inflammatory spice with antioxidants to prevent damage caused by free-radicals throughout your body. The cumin and coriander will support your digestive health and help your body absorb the other nutrients in this salad. The veggies give this soup a boost too! Kabocha squash is a powerhouse of a vegetable, helping with everything from blood sugar levels to eye and skin health. It is lower in both calories and carbohydrates than a sweet potato, but will still serve as a hearty, comfort food. Enjoy!
Courtesy of Anne Thornton
1 large, or two smaller, kabocha squash (about 4 lbs)
2-3 T avocado oil
1 medium yellow onion, diced
3-4 cloves garlic, minced
1½ – 2 tsp curry powder, to taste
½ tsp ground cumin
½ tsp ground coriander
½ tsp freshly grated ginger (or ¼ tsp. ground ginger)
¼ tsp ground cinnamon
¼ tsp ground turmeric
4-6 cups vegetable stock or water, as needed
½ cup full-fat coconut milk, plus more to taste
Salt to taste
Preheat oven to 350 degrees. Remove the stem, and cut the squash into wedges. Scoop out the seeds and stringy insides, and discard them. Place the wedges cut-side up onto a foil lined baking sheet, drizzle with 1 tablespoon olive or coconut oil, and sprinkle with a generous pinch of salt. Roast the squash for 30-40 minutes, or until tender. Remove from the oven and let rest until it is cool enough to handle, then scoop the meat away from the flesh.
In a large pot or dutch oven, saute the onion with 1-2 tablespoon oil for 5-7 minutes, or until translucent. Add the garlic, curry powder, cumin, cinnamon, ginger, turmeric, and a pinch of salt, and cook for another 1-2 minutes, or until the spices are fragrant.
If you have an immersion blender, add the cooked squash and 4-5 cups vegetable stock or water, and puree until smooth, adding more liquid as needed to reach the desired consistency. Return to the pot and add additional liquid as needed to reach the desired consistency.
You can add the coconut milk now, or reserve it for drizzling over the soup later (or add some now, and some later). Add salt to taste, and adjust the level of heat to your liking by adding more curry powder or more coconut milk if needed.