Category,

Yields1 Serving

Soup
 ¼ cup Sesame Oil
 2 lbs Cubed & Roasted Squash
 8 oz Diced Onion
 8 oz Diced Carrot
 8 oz Diced Celery
 2 tbsp Curry Powder
 1 tbsp Ground Ginger
 1 tsp Pepper Flake
 2 tsp Dried Basil
 1 qt Vegetable Stock
 1 qt Coconut Milk
Garnish
 4 oz Cabbage
 4 oz Mushrooms
 1 oz Rice Wine Vinegar

1

Soup:
In a soup pot add ¼ cup sesame oil. After the oil is hot add the carrot, celery and onions and sauté. Add all remaining ingredients and allow to simmer 20 minutes. With an immersion blender or food processor blend until smooth.

2

Garnish:
Julienne cabbage and slice mushrooms. Sauté in oil until tender, add 1 oz. chopped garlic and deglaze with 1-ounce rice wine vinegar. Add ¼ cup vegetable stock and allow to reduce. When ready to serve place a small portion on top of the soup served in individual bowls, or a large portion served in a large soup bowl.

Ingredients

Soup
 ¼ cup Sesame Oil
 2 lbs Cubed & Roasted Squash
 8 oz Diced Onion
 8 oz Diced Carrot
 8 oz Diced Celery
 2 tbsp Curry Powder
 1 tbsp Ground Ginger
 1 tsp Pepper Flake
 2 tsp Dried Basil
 1 qt Vegetable Stock
 1 qt Coconut Milk
Garnish
 4 oz Cabbage
 4 oz Mushrooms
 1 oz Rice Wine Vinegar

Directions

1

Soup:
In a soup pot add ¼ cup sesame oil. After the oil is hot add the carrot, celery and onions and sauté. Add all remaining ingredients and allow to simmer 20 minutes. With an immersion blender or food processor blend until smooth.

2

Garnish:
Julienne cabbage and slice mushrooms. Sauté in oil until tender, add 1 oz. chopped garlic and deglaze with 1-ounce rice wine vinegar. Add ¼ cup vegetable stock and allow to reduce. When ready to serve place a small portion on top of the soup served in individual bowls, or a large portion served in a large soup bowl.

Curry Squash Soup with Braised Cabbage & Mushroom
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