Kabocha Squash and Yellow Curry Soup

Serves: 6
Total Calories: 713


2 kabocha squash about 3 pounds each
1 cup sliced celery
1 cup sliced red onion
1 cup sliced yellow onion
2 tablespoons peeled and chopped fresh ginger
2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 teaspoons curry powder
1/2 cup coconut milk
8 cups Asian Broth
2 medium Yuokn gold potatoes peeled and diced
1 medium yam peeled and dice
1 cup diced firm tofu
1 teaspoon black sesame seeds for garnish
cilantro sprigs for garnish


Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Cut the squash in half and scoop out the seeds with a metal spoon. Put the squash cut-side down on the lined baking sheet and bake for about 30 minutes, until soft when pierced with a fork. When cool enough to handle, scoop out the pulp and set aside.

Put the celery, red and yellow onions, ginger, shallot, and garlic in a large dry pot over medium heat and cook, stirring occasionally, for 5 minutes. Stir in the curry powder and cook for 2 minutes. Stir in the coconut milk and cook for 2 minutes. Stir in the squash pulp, broth, potatoes, and yam. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and cook uncovered, stirring occasionally, until the potatoes and yam are forktender, 10 to 15 minutes. Stir in the tofu and simmer for 2 minutes. Serve hot, garnished with the sesame seeds and cilantro sprigs.

Stored in a sealed container in the refrigerator, Kabocha Squash and Yellow Curry Soup will keep for 3 days. Reheat and garnish just before serving.

Nutritional Facts:

Serves: 6
Total Calories: 713
Calories from Fat: 0

This Kabocha Squash and Yellow Curry Soup recipe is from the Bravo Cookbook. Download this Cookbook today.

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