Ingredients

  • 20 ounces hummus (any flavor works)
  • 14 ounces artichoke hearts (in water, drained)
  • 1/2 cup Mexican cheese (shredded, plus more for topping)
  • bread
  • veggies
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 5 tablespoons curry paste (this drastically varies between personal tastes and brands so start with 1-2 tablespoons and increase as desired)
  • 2 quarts chicken stock
  • 1 kabocha squash (large, cut in half, deseeded and cubed)
  • 28 ounces coconut milk
  • salt
  • pepper
  • greek yogurt
  • naan bread
  • sausage

Directions

  1. Saute onion and garlic in olive oil until onions are translucent in an 8.0-Quart Stockpot from the KitchenAid® Tri-Ply Copper 10-Piece Set. Add 1-2 tablespoons curry paste and cook for 1-2 minutes.
  2. Add chicken stock and kabocha squash (skins on is fine). Bring to a boil.
  3. Simmer for 30-45 minutes until squash is completely tender and starting to breakdown.
  4. Taste, season with salt and pepper and adjust spice if needed (more curry paste can be added here, just blend it a bit in a cup with a bit of stock before adding to pot).
  5. Puree in batches in blender or food processor, or use an immersion blender.
  6. Serve with Greek yogurt, naan and sausage if desired.
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NutritionView more

1320Calories
Sodium88%DV2120mg
Fat138%DV90g
Protein90%DV46g
Carbs33%DV98g
Fiber100%DV25g

PER SERVING *

Calories1320Calories from Fat810
% DAILY VALUE*
Total Fat90g138%
Saturated Fat52g260%
Trans Fat
Cholesterol60mg20%
Sodium2120mg88%
Potassium2250mg64%
Protein46g90%
Calories from Fat810
% DAILY VALUE*
Total Carbohydrate98g33%
Dietary Fiber25g100%
Sugars27g54%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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