Serves: 6
Total Calories: 713

2 kabocha squash about 3 pounds each
1 cup sliced celery
1 cup sliced red onion
1 cup sliced yellow onion
2 tablespoons peeled and chopped fresh ginger
2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 teaspoons curry powder
1/2 cup coconut milk
8 cups Asian Broth
2 medium Yuokn gold potatoes peeled and diced
1 medium yam peeled and dice
1 cup diced firm tofu
1 teaspoon black sesame seeds for garnish
cilantro sprigs for garnish

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Cut the squash in half and scoop out the seeds with a metal spoon. Put the squash cut-side down on the lined baking sheet and bake for about 30 minutes, until soft when pierced with a fork. When cool enough to handle, scoop out the pulp and set aside.

Put the celery, red and yellow onions, ginger, shallot, and garlic in a large dry pot over medium heat and cook, stirring occasionally, for 5 minutes. Stir in the curry powder and cook for 2 minutes. Stir in the coconut milk and cook for 2 minutes. Stir in the squash pulp, broth, potatoes, and yam. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and cook uncovered, stirring occasionally, until the potatoes and yam are forktender, 10 to 15 minutes. Stir in the tofu and simmer for 2 minutes. Serve hot, garnished with the sesame seeds and cilantro sprigs.

Stored in a sealed container in the refrigerator, Kabocha Squash and Yellow Curry Soup will keep for 3 days. Reheat and garnish just before serving.

Nutritional Facts:

Serves: 6
Total Calories: 713
Calories from Fat: 0

More Recipes from the Bravo Cookbook:
Cream of Asparagus Soup
Creamy Cauliflower Soup
Creamy Sunchoke Soup with Watercress
Kabocha Squash and Yellow Curry Soup
Potato Leek Soup
Mucha Onion Soup
Tortilla Soup
Yellow Corn Chowder
Wild Mushroom Soup
Sea Vegetable and Baked Rice Soup