This colorful soup uses a Kabocha squash, a variety that is slightly sweet and pairs well with fresh tomatoes and basil, corn, and curry. You can also use other winter squashes. You can serve this chunky with broth, or blended into a smoother consistency.Print
Above: The prepared onion, garlic, and ginger (bottom left).
Above: In step 2, you'll add tomatoes, corn, celery and curry powder. I cut the tomatoes and celery on the larger side, to match the squash. I like this salt-free, medium curry powder, but use a mild or hot variety if you prefer.
Above: The peeled and cubed kabocha squash, and coarsely chopped basil.
Above: I like a nice, clean cut on all sides of my squash cubes; this shows how I cut a thin layer off of the inner surface (this is optional, of course).
Above: This shows a bowl of the soup after using my immersion blender just briefly in the pot.
Above: This shows a bowl of the soup after blending it all in my Vitamix blender until mostly smooth.