Coconut curry soup with kambocha squash - vegan

1 medium kambocha squash 

2 portobello mushroom caps washed and cut into small cubes

1 cup sliced baby bok choy

1/2 cup thinly sliced red onion

1 cup shredded green cabbage

2 cups veggie broth 

3 cups of coconut milk

2 tablespoons Thai Kitchen red curry paste (or less for less spicy) 

1/2 teaspoon dried crushed basil leaves

1 tablespoon coconut oil

2 tablespoons coconut aminos or gluten free soy sauce

____________________________________________________

Preheat oven to 425 degrees. Clean, de-seed and cut up squash. 

Bake for 45-mins to an hour until soft. 

Cool the squash then spoon out the cooked orange flesh into a bowl. 

_____________________________________________________

In a large pot warm the coconut oil to liquid on medium heat. 

Cook the baby bok choy, onion, cabbage and mushrooms.

Add in the curry paste. 

Stir and simmer on low heat.

Add in the coconut aminos or GF soy sauce.

Stir and simmer on low heat.

Add in the broth.

Add the scooped out cooked squash. 

Add in the coconut milk. 

Add in the dried basil. 

Stir and simmer for about 20 minutes. 

Serve alone as a soup or add it to noodles and rice for a main course dish. 

Alone as a soup

Over rice noodles

Leftover soup a day later with gai lan, broccoli and sweet potato noodles.