The first time I tried Thai curry with Kabocha squash in it, I fell in love.
The sweet and soft squash was just perfect in the creamy spicy soup.
The restaurant that I know serves Kabocha Thai curry is a bit far from our house, and I’ve also learned that it may not be vegan; our waitress told us it was the first few times, and then another waitress said it wasn’t.
So I decided to make it myself.
I made a big pot.
Since we are having extremely cold weather in Minnesota right now, it’s not a bad idea to have a big pot of soup in the house.
Delicious, and very satisfying.
