Yellow Coconut Curry Kabocha Squash Soup

yellow curry kabocha soup


Last Christmas, we went out for lunch at work. A few of us ordered a coconut curry kabocha squash soup. It was orange and really thick, just like pureed kabocha squash. Everyone mentioned how delicious it was, and this is what got me to create this nourishing soup.

We often make a Thai style coconut curry with kabocha squash, so I had no idea why this wouldn’t work. I love using the Mae Ploy curry pastes, it’s simple and suits our palates well. For this soup, I used their yellow curry version. I also used the green skin off the kabocha too, I hate waste, and the skin is edible, so why not? The result was not as vibrant in color as the restaurants, but it tasted awesome.

It is the perfect soup for a cold winter’s day: warm, spicy, hearty and comforting. What else could you wish for?


YELLOW COCONUT CURRY KABOCHA SQUASH SOUP

makes 4 servings


Ingredients

  • 2 teaspoons virgin coconut oil
  • 1 small onion, peeled, top and tailed, cut into chunks
  • 2-3 cloves garlic, peeled, smooshed and chopped
  • 500 g (1 lb and 1.6 oz) kabocha squash flesh, cut into chunks
  • 115 g (4 oz) sweet potatoes, cut into chunks
  • 28 g (1 oz) Mae Ploy yellow curry paste
  • freshly boiled water, as needed
  • 60 g (2.1 oz) creamed coconut block
  • 1 tablespoon fish sauce*, or to taste
  • 2-3 tablespoons roughly chopped fresh coriander (cilantro) for garnish (optional)

* switch for a sprinkling of sea salt if vegetarian or vegan


Method

1. Heat coconut oil in a large saucepan until hot.

2. Add the onion and garlic and sauté until aromatic.

3. Stir in the curry paste, and heat for a few seconds before adding the squash and sweet potatoes.

4. Add enough water to cover the squash/sweet potatoes by 5 cm (2 inches). Add fish sauce.

5. Bring mixture to a boil, then turn down the heat to simmer. Cook for 10 minutes, or until squash and sweet potatoes are soft (test with a fork or a sharp knife).

6. Carefully transfer everything into a blender and blitz until smooth. Add the creamed coconut and blitz again until it is integrated and the soup has thickened.

7. If the soup is too thick, transfer to the pan and add a bit more hot water, to your desired consistency. Check for seasoning before serving. Garnish with coriander (cilantro), if using. Enjoy!

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