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Creamy Kabocha Squash Soup

Creamy Kabocha Squash Soup

Ingredients

  • Kabocha squash, halved and seeded
  • Canola oil
  • Onion
  • Minced garlic
  • Chopped celery
  • Dried thyme
  • Turmeric
  • Curry powder
  • Skim milk
  • Toasted sunflower seeds

Directions

  1. Roast halved and seeded squash at 350 degrees , flesh side down, until soft, about 30 minutes, and let cool for 10 minutes. In a pot over medium heat, add 1 tablespoon canola oil and saute 1/2 chopped onion, 1 1/2 teaspoons minced garlic, 1/2 stalk chopped celery, and 1/2 teaspoon each dried thyme, turmeric, and curry powder for 3 to 4 minutes. Add the flesh of the squash to the pot, along with 3 cups skim milk and 1 tablespoon canola oil. Simmer for 25 minutes, stirring occasionally. Using an immersion blender, puree the soup until smooth. Serve it topped with toasted sunflower seeds.

Note

  • Courtesy of Todd Pulsinelli, executive chef at Restaurant August in New Orleans

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