We are kinda' obsessed with this soup at our place right now--made with coconut milk, tumeric, ginger & garlic so you know it has that taste good-feel good vibe going on!!!!
Fall is my ABSOLUTE favourite season to cook from. I love the warm, cozy flavours that go along with this cool, crisp season. I love all of the hearty produce that comes out of the garden at this time; the carrots, garlic, onions and of course...the squash!!!!!
If you are wondering what KABOCHA is...it's a squash, not the fizzy, fermented tea, that's Kombucha, mmmK.
This THAI KABOCHA SOUP is a quick and easy soup that you can whip off on any weekday. Chop up the squash, cube up the onion and throw the whole clove of garlic on a sheet pan and roast it up. Don't get all fancy with your chopping--you are just going to blend it up afterwards anyways.
If you are unable find the Kabocha squash, Butternut Squash would also work with these flavours.
THAI KABOCHA SOUP
PREP 15 MIN | COOK 45 MIN
1 large kabocha, peeled & cubed
1 medium yellow onion, cubed
4 cloves garlic, peeled
3 tbps olive oil
salt and pepper
2-4 tsp Thai red curry paste (depending on heat level)
2 tsp fresh ginger, grated
1 tsp fresh turmeric, grated
4 cups chicken or vegetable stock
1 can coconut milk
cilantro, to garnish
chickpeas, drained and rinsed
shrimp, seasoned and sautéed
Here is a little KITCHEN TIP: When I make this soup I keep my ginger and tumeric root in the freezer and then zest up what I need and throw it back in the freezer. I find the frozen root zests up better than the fresh anyways and then I don't have to worry about it spoiling.