Asian Kabocha Soup ​

Servings: 6

Ingredients

	1 tablespoon vegetable oil
	3 tablespoons olive oil
	3/4 cup chopped onions
	1 1/2 tablespoons garlic, chopped
	1 1/2 (1 inch) piece minced fresh ginger root
	1 1/2 (2 pound) kabocha squash, halved and seeded
	4 1/2 tablespoons red curry paste
	1 1/2 (13.5 ounce) can coconut milk
	1 1/2 pinches salt and pepper to taste
	3/4 cup fresh cilantro leaves
	6 cups swanson unsalted chicken broth, or more as needed
	1 1/2 limes

Directions

Step 1 Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil.

Step 2 Brush flesh side of squash with vegetable oil. Place halves, flesh down, on prepared baking sheet. Bake until tender, 50 to 60 minutes. Let cool. Scoop out flesh and reserve.

Step 3 Heat essential olive oil in a big, heavy pot over medium heat. Add chopped onion; cook and stir until translucent, about ten minutes. Add garlic and ginger root; cook until fragrant, about 1 minute. Stir in red curry paste. Add cooked squash. Stir in Swanson Unsalted Chicken Broth and coconut milk. Bring to a boil; reduce heat and simmer thirty minutes. Remove from heat. Season with salt and pepper.

Step 4 Pour soup right into a blender or food processor only half full. Cover and hold the lid down; pulse several times before leaving to blend. Puree in batches until smooth. Add additional Swanson Unsalted Chicken Broth to bring the soup to your favored consistency.

Step 5 Season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of fresh lime juice.