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Sweet Potato Kale Chili
Creamy Curried Kabocha Squash Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
8-10 servings
|
Ingredients
- 8 cups Kabocha squash cooked
- 4 cups Water
- 1/4 cup oats gluten free rolled
- 3 cups onion chopped
- 4-6 cloves garlic
- 1 tablespoon seasoning salt free or salted
- 2 teaspoons smoked paprika
- 1 teaspoon curry powder mild
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 4 cups almond milk plain unsweetened
Ingredients
|
Instructions
- Cook the squash according to your preferred method. The easiest way is to place the whole squash in the Instant Pot on the rack, filled with water up to the rack, and cook at high pressure for 10 minutes.
- Remove carefully when cool enough to handle, cut squash in half and remove seeds.
- Rinse out the pressure cooker insert to use again.
- Place the seeded squash and all of the remaining ingredients, except for the almond milk, back into the insert and cook on high pressure for 5 minutes.
- Release the pressure and add the almond milk. Using an immersion blender, add the almond milk and puree the soup right in the pot. Alternatively, carefully blend the contents in a blender.
- This soup thickens as it cools so feel free to thin it out the next day with water or additional almond milk. Enjoy!
- Note: If you have time, use the sauté function and brown the onions before adding the remaining ingredients. This is delicious served over black, red, brown or wild rice. Garnish with fresh chopped chives and sprinkle with smoked paprika before serving.
Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with CHEF AJ which airs on Foody TV. A chef, culinary instructor and professional speaker, she is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body.
Based in Los Angeles, Chef AJ teaches how to create meals to transform health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of The Ultimate Weight Loss Program, was the Executive Pastry Chef at Sante La Brea Restaurant in Los Angeles, creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian. Chef AJ holds a certificate in Plant-Based Nutrition from Cornell University and is a member of the American College of Lifestyle Medicine.
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This may be a stupid question, but do we have to peel the squash first before cooking it in the IP? The way I read this recipe, we can put it in whole, but then there’s no mention of peeling. Can this be clarified? Thank you!.
I had the same question, and came to the conclusion that peeling was the only thing that made sense. The squash was a little hot coming out of the Instant Pot so I ended up using a knife more than a peeler, and losing a little squash but not much. The soup was delicious! I had to make a few changes because of what I had on hand, and it worked out wonderfully. I ended up using a little less non-dairy milk (3 cups) and unsweetened vanilla coconut milk instead of almond milk. I worried about the vanilla but the taste was wonderful. I used half vegetable broth and half water, and less onions. Otherwise followed the recipe and it was fabulous!