Kabocha Squash Soup
Many of us have eaten roasted butternut squash, or butternut squash soup, and we love it! But have you tried Kabocha squash yet? It’s even sweeter than butternut and has more of nutty kick to it.
- 1 Kabocha squash (2-3 lbs) (you can also substitute butternut squash)
- 1 shallot, diced (or substitute 1/2 an onion)
- 2 cloves garlic, chopped
- 2 inch piece of fresh ginger, chopped (add more for more ginger flavor!)
- 6 cups water or vegetable stock, plus more to thin soup if necessary
- 1/2 cup canned coconut milk
- salt and pepper to taste
- 1 tsp coconut oil, optional
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
Cut the kabocha squash in half and scoop out the seeds. Cut into 1″ thick slices, and roast on the baking sheet for 25-30 minutes or until fork-tender. Let cool until you can handle them enough to peel the skin away.
While the squash is roasting, sauté the shallot, garlic, ginger & coconut oil in a medium pot over medium-low heat, until the shallot is tender and somewhat translucent. Remove from the heat until the squash is roasted and peeled.
Once the squash is roasted and peeled, add it to the pot with the shallot/garlic/ginger mixture, and cover with water or vegetable stock.
Bring to a boil, then reduce to simmer for 10 minutes.
Reduce the heat to low, and add the coconut milk.
Turn off the heat, and puree the soup in the pot using an immersion blender. (Or, puree the soup in a blender in batches, being careful not to overfill the blender).
Season the soup with salt and pepper to taste.
- Serve & Enjoy!