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Photo: Caitlin Bensel
Active Time:25 minsTotal Time:1 hr 15 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 15 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2kabocha squash (about 1 1/2 pounds each), halved lengthwise and seeded2tablespoonsextra-virgin olive oil, divided1largeGranny Smith apple, peeled and chopped1largeleek, white and light green parts only, thinly sliced2tablespoonschopped fresh ginger1smallred Fresno chile, thinly sliced, plus more for garnish1teaspoonground turmeric4cupsreduced-sodium vegetable broth (such as Imagine Low Sodium Vegetable Broth)1(14 ounce) canunsweetened coconut milk, well shaken½teaspoonsaltCilantro leaves and toasted coconut flakes for garnish
Cook Mode(Keep screen awake)
Ingredients
2kabocha squash (about 1 1/2 pounds each), halved lengthwise and seeded
2tablespoonsextra-virgin olive oil, divided
1largeGranny Smith apple, peeled and chopped
1largeleek, white and light green parts only, thinly sliced
2tablespoonschopped fresh ginger
1smallred Fresno chile, thinly sliced, plus more for garnish
1teaspoonground turmeric
4cupsreduced-sodium vegetable broth (such as Imagine Low Sodium Vegetable Broth)
1(14 ounce) canunsweetened coconut milk, well shaken
½teaspoonsalt
Cilantro leaves and toasted coconut flakes for garnish
DirectionsPreheat oven to 400°F. Brush cut sides of squash with 1 tablespoon oil. Place the squash halves, cut- side down, on a rimmed baking sheet lined with parchment paper. Roast until tender, about 30 minutes. Let stand until cool enough to handle, about 10 minutes. Using a spoon, scrape out the flesh and transfer to a medium bowl, along with any juices from the pan; discard skins.Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add apple and leek; cook, stirring often, until tender and translucent, about 5 minutes. Add ginger, chile and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Increase heat to medium-high. Add broth and the roasted squash (and juices); bring to a boil. Reduce heat to medium and simmer, covered, until the apple and leek are very tender and can be mashed with back of a spoon, about 10 minutes. Remove from heat.Pour half of the mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute; transfer the mixture to a clean saucepan. Repeat the process with the remaining squash mixture. (Alternatively, use an immersion blender to puree soup in pot. Use caution when blending hot liquids.) Bring the pureed squash mixture to a simmer over low heat. Whisk in coconut milk and salt; cook until heated through, about 2 minutes. Garnish with cilantro, coconut flakes and/or more chile, if desired.EquipmentParchment paperOriginally appeared: EatingWell.com, June 2021
Directions
Preheat oven to 400°F. Brush cut sides of squash with 1 tablespoon oil. Place the squash halves, cut- side down, on a rimmed baking sheet lined with parchment paper. Roast until tender, about 30 minutes. Let stand until cool enough to handle, about 10 minutes. Using a spoon, scrape out the flesh and transfer to a medium bowl, along with any juices from the pan; discard skins.Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add apple and leek; cook, stirring often, until tender and translucent, about 5 minutes. Add ginger, chile and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Increase heat to medium-high. Add broth and the roasted squash (and juices); bring to a boil. Reduce heat to medium and simmer, covered, until the apple and leek are very tender and can be mashed with back of a spoon, about 10 minutes. Remove from heat.Pour half of the mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute; transfer the mixture to a clean saucepan. Repeat the process with the remaining squash mixture. (Alternatively, use an immersion blender to puree soup in pot. Use caution when blending hot liquids.) Bring the pureed squash mixture to a simmer over low heat. Whisk in coconut milk and salt; cook until heated through, about 2 minutes. Garnish with cilantro, coconut flakes and/or more chile, if desired.EquipmentParchment paper
Preheat oven to 400°F. Brush cut sides of squash with 1 tablespoon oil. Place the squash halves, cut- side down, on a rimmed baking sheet lined with parchment paper. Roast until tender, about 30 minutes. Let stand until cool enough to handle, about 10 minutes. Using a spoon, scrape out the flesh and transfer to a medium bowl, along with any juices from the pan; discard skins.
Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add apple and leek; cook, stirring often, until tender and translucent, about 5 minutes. Add ginger, chile and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Increase heat to medium-high. Add broth and the roasted squash (and juices); bring to a boil. Reduce heat to medium and simmer, covered, until the apple and leek are very tender and can be mashed with back of a spoon, about 10 minutes. Remove from heat.
Pour half of the mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute; transfer the mixture to a clean saucepan. Repeat the process with the remaining squash mixture. (Alternatively, use an immersion blender to puree soup in pot. Use caution when blending hot liquids.) Bring the pureed squash mixture to a simmer over low heat. Whisk in coconut milk and salt; cook until heated through, about 2 minutes. Garnish with cilantro, coconut flakes and/or more chile, if desired.
Equipment
Parchment paper
Originally appeared: EatingWell.com, June 2021
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Nutrition Facts(per serving)256Calories18gFat22gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
