Roasted kabocha squash for a natural sweetness, tied to coconut milk and sweet spices.
Ingredients
- Pumpkin puree (28 oz)
- Onion
- Garlic
- Coconut milk
- Vegetable broth
- Curry powder
- Olive oil
Instructions
- Roast the squash in the oven for 25 minutes at 400°F or sauté with onion and garlic.
- Cover with broth, let simmer for 15 minutes. Mix with coconut milk and curry.
- Adjust salt and pepper. Strain through a cheesecloth if texture is too fibrous.
