Ingredients

The following ingredients have 5 Servings
  • 1 tbsp extra-virgin olive oil, coconut oil, water or broth
  • 4 cloves garlic, minced (16 g)
  • 1 tbsp minced fresh ginger (12 g)
  • 1 medium white onion, diced (300 g, approx. 2 cups)
  • 2 cups peeled and chopped carrot (300 g)
  • 2 tsp mild curry powder
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp cayenne pepper or red chili flakes (omit if sensitive to heat)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 5 cups cubed kabocha squash, seeds and skin removed (about 1 medium-sized squash or 700 g)
  • 5 cups vegetable broth (1250 ml)
  • 1 14 oz can light or full-fat coconut milk
  • 2 tbsp fresh lime juice (30 ml)
  • 1 tbsp soy sauce or gluten-free tamari (15 ml)
  • 1 tbsp white or yellow miso paste (optional, 15 g)
  • 1 tbsp maple syrup or coconut sugar (optional, 15 g)

Instruction

  • Prepare the squash before you begin. Cut it in half from top to bottom and remove the seeds. Cut each half into two large chunks then slice the chunks into wedges. Slice the skin off each wedge and chop the wedges into cubes.
  • Prepare the onion, garlic, ginger and carrot as well so you’re ready to go.
  • Heat your choice of cooking liquid in a soup pot over medium heat.
  • Add the garlic, ginger, onion and carrot and saute for 4-5 minutes until soft and fragrant.
  • Add the curry powder, cumin, coriander, cayenne or chili flakes, salt and pepper, stir well and cook for 2-3 minutes.
  • Add the squash and broth. If needed, you can add additional broth after blending to adjust the consistency to your preference. 
  • Bring to a low boil then reduce the heat and simmer lightly, uncovered, for approximately 15 minutes until the squash is fork tender.
  • Either use an immersion blender in the pot to puree the soup or carefully transfer it to a blender and process until smooth and creamy. Be sure to allow the steam to escape while blending if you’re using a blender.
  • Return the soup to the pot if you used a blender and mix in the coconut milk, lime, soy sauce, miso paste and sugar, if using. 
  • Season with additional salt and pepper, if needed, and serve.