Kabocha squash, sometimes called Japanese squash, has a has a vaguely sweet flavor and vibrant orange-y red color. If you are unable to find some or prefer other squash such as butternut or acorn, they are just as healthy, delicious, and beautiful.
1 tablespoon peanut or canola oil
1 medium yellow onion, chopped
1 medium red bell pepper, seeds and ribs removed and cut into 1/4-inch strips
2 tablespoons minced garlic (about 4 cloves)
1 tablespoon peeled and minced fresh ginger (from about a 1-inch knob)
¼ cup Thai red curry paste, can be store bought
1 (13-ounce) can light coconut milk
1/2 cup water
2 tablespoons reduced sodium soy sauce
1 medium kabocha squash (about 2 ½ pounds), peeled, seeded, and cut into 1-inch cubes
1/4 cup coarsely chopped fresh cilantro, for serving
2 limes, quartered, for serving
2 cups cooked brown rice, for serving
An Oldways recipe, courtesy of Annie Copps (photo by Kelly Toups)
Diana says: I had two substitutions. White rice instead of brown, and acorn squash instead of kabocha. I haven’t seen a kabocha squash all summer, unfortunately. If I make this again, I’ll be sure to have the cilantro and lime. I didn’t purchase them because I thought the curry would be really hot.
Francis Henderson says: outstanding! One of the best soups ever. Such depth and complexity of flavors makes this a keeper.
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