PREP TIME: 1 HOUR
- 1 medium kabocha squash (approx. 2-3 lbs)
- 1 tbsp avocado oil
- pinch of salt
- 1 tbsp ghee
- 1 small onion, chopped
- 2 large cloves garlic, chopped
- 1 tbsp fresh ginger, minced
- 1 tsp ground turmeric
- 1 tsp yellow curry powder
- 1 tsp garam masala
- 4 cups vegetable broth
- 2 gala apples (or any sweet variety), peeled, cored, and rough chopped
- 1 can full-fat coconut milk
- salt and pepper to taste
- garnish options: fresh basil, sage, red pepper akes, toasted almonds or pine nuts
- Preheat oven to 400 degrees F.
- Remove the stem, and cut the squash into wedges. Remove seeds and stringy bits and discard. Place the wedges on a parchment paper lined baking sheet, drizzle with avocado oil and season with salt. Roast the squash for 25-35 minutes, until tender. Remove from the oven and let rest until it is cool enough to handle, then scoop the meat away from the mesh.
- In a large pot, sauté onion with ghee until soft and translucent, about 5-7 minutes. Add the garlic, ginger, turmeric, curry powder, and garam masala. Cook for another 1-2 minutes, or until the spices are fragrant.
- Add vegetable broth, chopped apples, and roasted kabocha squash. Simmer until apples are softened.
- Transfer to a blender, and add coconut milk. Blend until smooth and creamy. Top with fresh herbs, toasted nuts or seeds, and red pepper makes for heat.