Recipe: Curry Kabocha Bisque
If you’ve already overdone it on pumpkin and butternut squash feels so last year, it’s time to try a new fall fruit.
Kabocha, sometimes called a Japanese pumpkin, is a delicious alternative to other cold weather squashes. Find it at your local grocer, or at fall farmers’ markets.
Never worked with kabocha? Like other squashes, it can be hard to slice. Make sure you have sharp, sturdy knife on hand. You’ll also need a blender or immersion blender to make your bisque.
1 kabocha squash
1 small leek
1 small sweet onion
2 garlic cloves
1 cup canned coconut milk
1 cup water or vegetable stock
2 Tbsp coconut oil
1 Tbsp curry powder
Preheat the oven to 425 degrees. Wash and dry the kabocha.
Using a sharp knife, carefully slice the kabocha in half and scoop out the seeds. Once the seeds are removed, slice each half into half-inch-thick wedges. Carefully remove the skin from each wedge.
Toss the kabocha with one tablespoon melted coconut oil, one teaspoon salt, and a half teaspoon black pepper. Arrange the squash on a baking sheet and roast for 35 to 40 minutes, flipping halfway through cooking.
While the kabocha bakes, prep the other ingredients. Wash the leek, then cut off the root and the dark green leaves. Chop the white and light green parts into small pieces. Next, peel and chop your sweet onion. Finally, peel and crush your garlic cloves.
When the kabocha is about five minutes from being done, heat the remaining tablespoon of coconut oil in a pot over medium heat. Add the leek, onion, and garlic to the pot. Sauté until translucent and fragrant. Add the kabocha to the pot, followed by the water or vegetable stock, the coconut milk, and the curry powder.
Bring the mixture to a light boil, then reduce to a simmer for five minutes. Give the broth a taste, adding more salt and pepper if needed.
Slowly add the mixture to your blender—or, better yet, use an immersion blender if you have one. Blend until smooth. Serve with chopped parsley.