Spicy Kabocha Tomato Soup

Makes 6 one-cup servings.

  • 1 medium size kabocha squash
  • 1 – 28 ounce can diced tomatoes (946 ml)
  • 1 cup water
  • 3 cloves garlic, peeled, smashed and minced
  • 2 Tbs curry powder
  • 1 cup sliced white onion
  • coconut oil or spray to coat soup pot
  • salt and pepper to taste
  1. Wash the kabocha squash. Then cut in in half horizontally and remove the seeds. Bake it in the oven, cut sides up for 45 minutes at 350°F.  Allow to cool about half an hour and then remove the peel and cut the flesh into large chunks.
  2. Coat the inside of your soup pot with coconut oil, about 1 tsp, or use a spray.
  3. Place the onions and garlic into the soup pot over MEDIUM heat and cook about 10 minutes till translucent. Do not allow them to brown.
  4. Add the squash chunks and contents from the can of tomatoes along with 1 cup of water and up to 2 Tbs of curry powder and stir altogther.
  5. Bring the soup to a boil, then lower heat, cover and allow to simmer for 45 minutes.
  6. Remove from heat and allow to cool about 15 minutes. Blend in batches or with your immersion blender.  It will be very thick.
  7. Serve with salt and pepper to taste.  Garnish with yogurt or sour cream if desired.