Name: Red Curry Kabocha Squash Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6
Ingredients: 5 cloves garlic, peeled and minced; 1 small white onion, diced; 1 tbsp minced fresh ginger or 1 tsp dried ground ginger; 3 tbsp red curry paste; 4 cups vegetable stock; 5 cups peeled and cubed kabocha squash, about 1 medium-sized squash or 700 g; 4 cups peeled and chopped carrots, about 8 carrots or 600 g; 1 tbsp fresh lime juice; 1/2-1 cup light coconut milk or unsweetened almond milk

Ingredients

5 cloves garlic, peeled and minced
1 small white onion, diced
1 tbsp minced fresh ginger or 1 tsp dried ground ginger
3 tbsp red curry paste
4 cups vegetable stock
5 cups peeled and cubed kabocha squash, about 1 medium-sized squash or 700 g
4 cups peeled and chopped carrots, about 8 carrots or 600 g
1 tbsp fresh lime juice
1/2-1 cup light coconut milk or unsweetened almond milk

Instructions

Add the garlic, onion and ginger to a soup pot with a splash of the vegetable stock and let cook over medium heat until starting to soften.
Stir in the red curry paste.
Add the stock, squash and carrot.
Simmer lightly until the squash and carrot are fork-tender, approximately 20-25 minutes.
Remove about 2/3 of the soup and add to a blender or use an immersion blender in the pot to puree until smooth. I liked leaving some squash and carrot pieces in mine, so you can either puree it completely or leave some chunkiness to it.
Stir in the fresh lime juice and coconut or almond milk. Start with 1/2 cup of milk, add a little more if needed to reach desired thickness.