Kabocha Squash Soup
Nov 6th 2018
Kabocha squash is a sweet winter squash variety that tastes like a sweet potato and pumpkin combined. It makes for a delicious base and requires minimal ingredients since it does the work for you. Serving kabocha squash soup as part of your Thanksgiving spread is sure to please your guests and have them asking “did you add honey to this?”
METHOD:
Preheat oven to 375 degrees
Chop the squash into even wedges and place on a lined baking sheet
Brush on coconut oil and bake for 20 minutes or until fully cooked
While the squash cools down, sauté onion, and garlic and season with salt and pepper in a large pot on medium heat.
Once onions are translucent peel the skin off your squash and add it to the pot. Pour in 6 cups of water and bring to a boil.
Reduce heat and let soup simmer for 5-10 minutes on low heat.
Stir in coconut milk and incorporate well.
Place your mixture in the blender in two batches. Pulse until smooth
This is the time to add in your preferred salt and pepper
Serve and enjoy!
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| Pink Himalayan Salt |
Kabocha Squash Soup
Servings
4
Time
1 Hour
Ingredients
- 1 large kabocha squash
- 1 medium yellow onion
- 1 tsp Olive Oil
- 1 tsp Coconut Oil
- 2 garlic cloves
- ¼ cup of coconut milk
- 6 cups of water
- pinch of Himalayan Salt
- Pepper
Method
- Preheat oven to 375 degrees
- Chop the squash into even wedges and place on a lined baking sheet
- Brush on coconut oil and bake for 20 minutes or until fully cooked
- While the squash cools down, sauté onion, and garlic and season with salt and pepper in a large pot on medium heat.
- Once onions are translucent peel the skin off your squash and add it to the pot. Pour in 6 cups of water and bring to a boil.
- Reduce heat and let soup simmer for 5-10 minutes on low heat.
- Stir in coconut milk and incorporate well.
- Place your mixture in the blender in two batches. Pulse until smooth
- This is the time to add in your preferred salt and pepper
- Serve and enjoy!