Kabocha Coulis

Name: Kabocha Coulis
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams Kabocha or butternut squash; 1 teaspoons curry powder; 414 milliliters vegetable or fat-skimmed chicken broth; 1 Tbsp chopped fresh ginger; 1 teaspoons ground cumin; 1 teaspoon olive oil; 227 grams onion , peeled and chopped; 4 servings Salt and pepper

You can never have too many side dish recipes, so give Kabocha Coulis a try. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 116 calories, 3g of protein, and 2g of fat. This recipe serves 4. If you have ginger, curry powder, fat-skimmed chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse squash and cut in half lengthwise (if necessary, use a mallet to gently pound knife through squash). Scoop out seeds and discard; with a small, sharp knife, pare peel and discard.

Ingredients you will need

Squash

Seeds

Equipment you will use

Knife

Cut squash into 1-inch chunks; you should have about 4 cups.

Ingredients you will need

Squash

In a 3- to 4-quart nonstick pan over medium-high heat, stir onion and ginger in olive oil until onion is very limp, 8 to 10 minutes.

Ingredients you will need

Olive Oil

Ginger

Onion

Equipment you will use

Frying Pan

Add cumin and curry powder; stir until fragrant, about 30 seconds.

Ingredients you will need

Curry Powder

Cumin

Add 1 3/4 cups broth and the squash; bring to a boil, then cover, reduce heat, and simmer until squash is tender when pierced, 18 to 20 minutes.

Ingredients you will need

Squash

Broth

In a blender or food processor, holding down lid with a towel, whirl squash mixture, in batches, until smooth. If sauce is thicker than desired, whirl in a little more broth.

Ingredients you will need

Squash

Broth

Sauce