Monday, January 4, 2016

Roasted Kabocha Squash and Carrot Soup with Coconut Milk ~ Day 4

Preparation time: 5 minutes
Cook time: 25 minutes
Serves: 4

Kabocha Squash - 2 cups, skin removed
Carrot - 1, large, cut into cubes
Coconut milk - 1 can (I used Trader Joe's light one)
Serrano or any type of chili - 1 or 2
Fennel powder - 3/4 tsp
Salt - to taste
Dash of ground black pepper - optional
I garnished with Korean red chili threads.

  1. Preheat oven to 425 F.
  2. Line a baking sheet with parchment or foil.
  3. Place the cut squash, carrot and chili pepper in the tray and coat with olive oil.
  4. Bake the vegetables for 20 minutes, turning them halfway through.
  5. Cool slightly and puree with coconut milk.  Add water if necessary.
  6. Transfer the puree to a saucepan and add more water to get the right consistency. 
  7. Add fennel powder and salt. Mix well and heat the soup, making sure not to boil.
  8. Garnish with more fennel powder and serve hot.

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