Kabocha Squash Soup Recipe

Ingredients

2 medium Kabocha squash
1 tablespoon coconut oil
1 shallot diced
2 cloves garlic minced
1 ” piece if ginger, minced
6 cups vegetable stock plus more to thin soup if necessary
1/2 cup lite coconut milk (plus more for garnish)
Salt and pepper to taste

Preparation

Step 1

Preheat oven to 425F.

Line a baking sheet with foil or parchment paper.

Cut the kabocha squash into wedges, and roast on the baking sheet for 30 minutes or until fork-tender. Let cool until you can handle them enough to peel the skin away.

Sauté the shallot, garlic and ginger in stock pot.

Add the squash and cover with vegetable stock.

Bring to a boil, then reduce to simmer for 10 minutes.

Turn off the heat, add coconut milk and puree the soup in the pot using an immersion blender.

Season the soup with salt and pepper to taste.

Pour in bowls and swirl coconut milk on top.