Dietary Need Gluten Free, Grain Free, Mushroom Free
Servings 4Servings
Ingredients
2kabocha squashabout 3 pounds each
1cupsliced celery
1cupsliced red onion
1cupsliced yellow onion
2tablespoonspeeled and chopped fresh ginger
2tablespoonschopped shallots
1tablespoonchopped garlic
2teaspoonsyellow curry powder
1/2cupcoconut milk
8cupsvegetable broth(look for Mushroom-Free broth if needed)
2medium yukon gold potatoespeeled and diced
1medium yampeeled and diced
1cupdiced firm tofu
1teaspoonblack sesame seedsfor garnish
Cilantro sprigsfor garnish
Instructions
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.