Healthy Kabocha Squash Soup Recipe

🧂 Ingredients

• 1 Kabocha squash, deseeded (skin left on), and cubed
• 2 tbsp coconut oil or vegetable oil, divided
• 3 large cloves garlic, minced
• 1- inch piece ginger, peeled and minced
• ½ jalapeño, seeded, and minced
• 2 cans (27oz) coconut milk
• 1 cup coconut cream
• 3 tbsp palm sugar (any sugar will work)
• 1 lime, juiced
• 2 green onions, minced
• Cilantro sprigs for garnish
• Kosher salt to taste

Instructions

• 1 Preheat oven to 375 degrees.
• 2 Arrange the cubed squash on a baking sheet, toss with one tablespoon of oil, and
  sprinkle with salt. (You can save the seeds and make a toasted batch for a
  crunchy topping.)
• 3 Roast for 15-20 minutes until the squash cubes are tender and golden brown. If
  you insert a paring knife, you should be able to pull it out of the flesh with
  little to no resistance.
• 4 Heat a large soup pot over moderate heat and coat with the remaining tablespoon
  of oil. Allow the oil to glisten, and add the garlic, ginger, and jalapeño.
  Sauté for 1 minute until the elements have softened.
• 5 Add the roasted squash and mix to combine all the elements.
• 6 Add the coconut milk and coconut cream and turn off the heat. With a hand
  blender, puree the mixture until smooth. (You can also use a blender or
  Vitamix). (If you want your soup to be slightly chunky, omit 1-2 cups before you
  puree.)
• 7 Return the soup to the heat and let it come to a roiling bubble. Add the palm
  sugar, season to taste with salt, and take the soup off the heat.
• 8 Serve each bowl with a teaspoon of fresh lime juice, scallions, and cilantro as
  a garnish. 

Nutrition Info