Creamy Kabocha Curry Soup!
Kabocha soup: savor this creamy coconut curry kabocha squash soup with apple. Perfect for a cozy fall meal, easy to prepare and incredibly flavorful.
Ingredients
- 1 medium kabocha squash (roughly 2 pounds)
- 1 teaspoon avocado oil (plus more for oiling squash)
- 1 yellow onion (chopped)
- 1/2 teaspoon salt (plus a pinch more for seasoning onions)
- 3 cloves garlic (minced)
- 1 tablespoon hot curry powder
- 1 teaspoon cumin
- 1 medium apple (cored, peeled, and chopped (Pink Lady is my favorite))
- 1/2 cup water
- 1 teaspoon Better Than Bouillon no chicken base
Instructions
- Preheat oven to 400 degrees or prepare air fryer. Carefully cut squash in half and remove seeds. Lightly coat with oil.
- Air fry cut side up at 390 degrees for 20 minutes, or roast in oven at 400 degrees for 45 minutes, until tender.
- While squash cooks, add oil to a soup pot over medium heat. Saute chopped onions with a pinch of salt until translucent and fragrant. Add minced garlic and saute for 1 minute more.
- Stir in curry powder, cumin, and chopped apples. Deglaze with water and bouillon. Cover and cook on low for 7 to 10 minutes.
- Once squash is cooked, remove from oven/air fryer. Cut off stem and any hard bits. Chop squash into medium-sized pieces.
- Add the chopped squash to the soup pot and combine.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.