28 Mar Spicy Kabocha Squash Soup
(Thank you Sue)
Pumpkin lattes are spicing up to-go cups, hearty stews are simmering in crockpots, and sweaters and boots are replacing tank-tops and flip-flops. Yep, it’s solidly fall!
This is a perfect soup for fall and winter. It’s so healthy, so intense from the spice but so sweet from the coconut milk, and very smooth. Enjoy!
Ingredients
- 1 kabocha squash
- ½ cup of cultured butter (or ghee)
- ¼ cup coconut oil
- 1 red onion
- 1 tsp salt
- ½ tsp pepper
- 5 cloves garlic
- 1 ½ Tbs ginger
- 2 Tbs indian curry powder
- ½ tsp cinnamon
- 2 cups veggie broth (homemade is the best)
- 1 an coconut milk
- fresh cilantro for garnish
** (all ingredients roughly chopped is fine because you are going to blend it all up at the end) **
Directions
- Bake squash for about 40 minutes at 400 degrees till soft, then take out and let cool.
- In the meantime, heat butter and coconut oil to medium low and add onion, garlic, salt, pepper, ginger, curry powder and cinnamon. Heat until onions become transluscent then turn heat down to very low.
- Stir in coconut milk and veggie broth cover and simmer for about 10-15 minutes (while squash finishes baking). Then turn off the heat.
- When the squash comes out and is cool, cut in half and remove seeds, then stir in the meet from the squash.
- Blend to smooth perfection, garnish with fresh cilantro and enjoy!