Servings 4 Servings
- 2 kabocha squash about 3 pounds each
- 1 cup sliced celery
- 1 cup sliced red onion
- 1 cup sliced yellow onion
- 2 tablespoons peeled and chopped fresh ginger
- 2 tablespoons chopped shallots
- 1 tablespoon chopped garlic
- 2 teaspoons yellow curry powder
- 1/2 cup coconut milk
- 8 cups vegetable broth (look for Mushroom-Free broth if needed)
- 2 medium yukon gold potatoes peeled and diced
- 1 medium yam peeled and diced
- 1 cup diced firm tofu
- 1 teaspoon black sesame seeds for garnish
- Cilantro sprigs for garnish
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Cut the squash in half and scoop out the seeds with a metal spoon. Put the squash cut-side down on the lined baking sheet and bake for about 30 minutes, until soft when pierced with a fork. When cool enough to handle, scoop out the pulp and set aside.
- Put the celery, red and yellow onion, ginger, shallots, and garlic in a large dry pot over medium heat and cook, stirring occasionally, for 5 minutes. Stir in the curry powder and cook for 2 minutes. Stir in the coconut milk and cook for 2 minutes. Stir in the squash pulp, broth, potatoes, and yam. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and cook uncovered, stirring occasionally, until the potatoes and yams are fork-tender, 10 to 15 minutes. Stir in the tofu and simmer for 2 minutes. Serve hot, garnished with the sesame seeds and cilantro sprigs.
- Stored in a sealed container in the refrigerator, Kabocha Squash and Yellow Curry Soup will keep for 3 days. Reheat and garnish just before serving.
Per serving: calories: 354, protein: 10.2 g, carbohydrates: 69.6 g, fat: 7 g, calcium: 172.9 mg, sodium: 132 mg, omega-3: 0.1 g