Ingredients
Serve with: Greek yogurt, naan bread, sausage (optional)
Serve with: Greek yogurt, naan bread, sausage (optional)
Serve with: Greek yogurt, naan bread, sausage (optional)
Salt and pepper to taste
Salt and pepper to taste
1-2 (14-ounce) cans coconut milk
1 large kabocha squash, cut in half, deseeded and cubed
2 quarts chicken stock
1-5 tablespoons curry paste (this drastically varies between personal tastes and brands so start with 1-2 tablespoons and increase as desired)
1-2 tablespoons olive oil
3-4 cloves of garlic minced
1 onion, diced
Bread and veggies for dipping
Bread and veggies for dipping
1/2 cup shredded Mexican cheese plus more for topping
1 (14-ounce) can artichoke hearts in water, drained
2 (10-ounce) containers hummus (any flavor works)
Step by step
Saute onion and garlic in olive oil until onions are translucent in an 8.0-Quart Stockpot from the KitchenAid® Tri-Ply Copper 10-Piece Set. Add 1-2 tablespoons curry paste and cook for 1-2 minutes.
Add chicken stock and kabocha squash (skins on is fine). Bring to a boil.
Simmer for 30-45 minutes until squash is completely tender and starting to breakdown.
Taste, season with salt and pepper and adjust spice if needed (more curry paste can be added here, just blend it a bit in a cup with a bit of stock before adding to pot).
Puree in batches in blender or food processor, or use an immersion blender.
Serve with Greek yogurt, naan and sausage if desired.