Curried Kabocha Squash Stew
Makes 4 Servings
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1/2 of a medium head of cauliflower, broken into florets
1 large kabocha squash (about 26-29 oz), peeled, seeded, and chopped into 1/2 inch pieces
1 tsp. extra virgin olive oil
3/4 tsp. paprika
dash of cayenne, if desired
1 cup unsweetened original almond milk
4 cups vegetable broth
1/2 cup pumpkin puree
1 tsp. curry powder
1/4 tsp. ground ginger
1/2 tsp. dried rosemary
1 tsp. dried thyme
Salt & Pepper
Optional Toppings--additional cayenne, chopped fresh thyme, or crushed walnuts
1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil and spray with nonstick spray.
2. Place cauliflower and squash on baking sheet. Drizzle with olive oil, and sprinkle with paprika and cayenne, if using. Season with salt and pepper, then use your hands to toss vegetables until they are evenly coated in the spices and oil.
3. Transfer baking sheet to oven and roast 40-45 minutes, stirring halfway through cooking, or until vegetables are tender and beginning to brown.
4. Remove squash and cauliflower from oven and carefully scoop vegetables into a large pot. Pour in milk and chicken broth.
5. Use an immersion blender to blend soup until smooth. Stir in pumpkin puree, curry powder, ginger, rosemary, and thyme. Season with salt and pepper.
6. Place pot on stove over high heat and bring to boil, stirring occasionally. Reduce heat to low, and let soup simmer for 10-15 minutes, or until heated through, stirring from time to time (If you have extra time, you can let soup simmer longer as it will only improve the flavor). Taste for seasoning and add more spice, if necessary.
7. Ladle soup into 4 bowls, sprinkle with any desired toppings and enjoy!
Nutrition Information--approximately 170 calories per serving (1/4 of the recipe, approximately 2 cups of soup)