Vegetarian

Vegan Kabocha Squash Coconut Curry Soup is for Soup.

Vegan Kabocha Squash Coconut Curry Soup takes 15 minutes to prepare.

Vegan Kabocha Squash Coconut Curry Soup takes 10 minutes to cook.

Vegan Kabocha Squash Coconut Curry Soup makes 6 servings.

The ingredients for Vegan Kabocha Squash Coconut Curry Soup are:

1 large kabocha squash
1 tbsp olive oil
1 tbsp finely chopped fresh garlic
1 tbsp finely chopped fresh ginger
2 tsp red curry paste
1 14-oz can of coconut milk
2 cups of vegetable stock
.25 cup brown sugar
1 tsp amino acids

Here is how you make Vegan Kabocha Squash Coconut Curry Soup:

Cut open the squash, scoop out the seeds, and chop it into 4 or 5 large pieces. Place squash in a steaming basket and steam for about 20 minutes, skin-side down, until soft and tender. Take out the squash, allow to cool, and scoop the flesh from the skin. Discard the skin, mash the flesh lightly and set aside. In a pot, heat the olive oil over medium/medium-low. Add the garlic, ginger and curry paste and cook for a couple of minutes to warm up the spices. Everything should smell sweet and spicy. Watch for burning! Add the coconut milk to the pot, then the stock, brown sugar, and amino acids. Simmer over medium heat (don't boil, you'll break your coconut milk) until slightly reduced, then add the squash. Take the soup off the heat and puree with an immersion blender if desired for a more velvety texture. Number of Servings: 6Recipe submitted by SparkPeople user RUSTYKEYS.

The nutritional information for Vegan Kabocha Squash Coconut Curry Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 210.4

• Total Fat: 15.8 g
• Cholesterol: 0.0 mg
• Sodium: 299.5 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 0.7 g
• Protein: 2.5 g

Vegan Kabocha Squash Coconut Curry Soup is Asian cuisine.

The dietary needs meet for Vegan Kabocha Squash Coconut Curry Soup is Vegan