Green Curry Kabocha Squash Soup with Black Sesame
Recipe: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 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 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.
Recipe by The Kitchen Paper at http://c02.ddd.mwp.accessdomain.com/green-curry-kabocha-squash-soup-with-black-sesame/