Curried Kabocha Squash Soup with Crispy Kale
Cooler weather calls for cozying up with a bowl of soup. Our creamy Curried Kabocha Squash Soup with Crispy Kale combines seasonal kabocha squash with creamy coconut milk, curry powder, and a crunchy kale and pumpkin seed topping for a deliciously warming meal full of fall flavor.
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, diced
- ½ teaspoon salt
- 1 clove garlic, minced
- 1 kabocha squash (about 2 pounds), peeled, seeded and diced
- 13.5 ounces (1 can) coconut milk
- 1 ½ cups low-sodium chicken stock
- 2 teaspoons curry powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne
For Topping:
- 1 bunch kale, stemmed and chopped
- 3 tablespoons olive oil
- ¼ teaspoon salt
- 2 tablespoons coconut milk, for garnish (optional)
- 2 tablespoons pepitas, to garnish
Instructions
- Warm oil in a large pot over medium-high heat. Add onion and salt and saute until onion is translucent, about 5 minutes.
- Add the garlic, squash, coconut milk, chicken stock, curry powder, black pepper and cayenne. Bring to a boil, then lower heat to medium and simmer until the squash is fork tender, about 20 to 25 minutes.
- Meanwhile, prepare the topping. Preheat oven to 375 degrees and line a baking sheet with parchment paper. On the baking sheet, toss kale with oil and salt. Spread out into a single layer and bake for 15 to 20 minutes until crispy, tossing halfway through.
- Carefully transfer soup to a blender (or use an immersion blender), and blend until completely smooth. Ladle soup into serving bowls.
- Top each serving with a handful of crispy kale, a drizzle of extra coconut milk (if desired), and about ½ tablespoon of pepitas. Serve immediately.
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