- 1 3-3 1/4 pound kabocha squash, peeled, seeded and cut into chunks
- 2 onions, chopped
- 3 carrots, chopped
- 3 tablespoons canola oil
- 3 tablespoons minced fresh ginger
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 4 cups low sodium vegetable broth
- 1 tablespoon packed dark brown sugar
- 1 can coconut milk, (13.5-ounce)
- Preheat the oven to 425°F. Lightly oil a large shallow baking sheet.
- Combine the squash, onions and carrots in a large bowl. Add 2 tablespoon of the oil and toss well. Arrange on the prepared baking sheet in a single layer. Roast until vegetables are tender and lightly browned, about 30-35 minutes, stirring occasionally. Remove from the oven and reserve.
- Heat the remaining oil in a 5-quart saucepan over medium. Add the ginger and garlic and cook until very fragrant, stirring, about 1-2 minutes. Add the curry and cumin and cook, stirring, 30 seconds. Stir in the reserved vegetables and cook 1 minute. Pour a little of the broth onto the baking sheet and scrape up any browned bits add them to the saucepan. Pour the remaining broth and sugar into the pan. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, 30 minutes. Pour in the coconut milk, return to a simmer, and cook 10 minutes. Stir in the salt. Puree the soup using an immersion blender or transfer to a regular blender in batches.