1medium kabocha squashpeeled, seeded and cut into 1 inch cubes*
1can full fat coconut milk
1medium yellow oniondiced
1heaping Tablespoon red curry pastemore if you like kick
Pinchsea salt
Filtered water to cover
Instructions
Place the squash, milk, onion and curry paste in a tall soup pot and cover with water until just the tips of the squash are poking out. Add a pinch of sea salt.
Bring to a boil, cover and reduce to medium heat. Simmer about 15 min, or until the squash is soft.
Pour everything into a blender, preferably a Vitamix, and blend until smooth and creamy. At this point you can add more water to reach your desired consistency.
Add seasoning to your liking and Enjoy!!!
Recipe Notes
*If the squash is organic, save the skin for roasting later into kabocha squash "chips".