1 tablespoon olive oil
1/2 small yellow onion, chopped
1 tablespoon ginger, minced
1 cup kabocha squash, seeded, peeled, and cubed
1/8 teaspoon cumin
1/8 teaspoon curry powder
1/8 teaspoon coriander
salt and pepper, to taste
1 cup vegetable broth
1. In a small pot, add the olive oil and heat. Cook the onions and ginger until onions are translucent. Add the remaining ingredients.
2. Cook until the squash is tender to a fork. Puree in a blender. If the sauce is too thick, add more vegetable stock.
Source of recipe: I modified the recipe from this: http://www.myrecipes.com/recipe/kabocha-coulis-10000000633449/. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/01/braised-tofu-with-pilaf-bok-choy.html