Kabocha Squash & Ginger Soup

February 24, 2017

Kabocha squash is the long lost sister of butternut squash, often overlooked by acorn and spaghetti squashes, but for no good reason at all!  Kabocha is an excellent source of beta carotene, which is converted to vitamin A in the body, making it an incredible food for good immunity and vibrant eyes, skin, and hair. You can even keep the skin on this squash for additional fiber if desired.  I love squash in vegans soups, because it lends a creaminess that is associated with dairy, and it lends a silky mouth feel.  This kabocha soup with ginger and coconut cream is the perfect fall/winter lunch or dinner offering.

Kabocha & Ginger Soup with Creamy Coconut

 Serves 4-6 

Ingredients:

1 kabocha squash, halved and remove all seeds

1 large yellow onion, chopped

2 cloves garlic, chopped

1 small fennel bulb, cored and chopped

4 inches fresh ginger chopped

1 bay leaf

2 T. organic coconut oil

40 ounces of broth

1 tsp. sea salt

1 cup coconut cream

Juice and zest of 1 small, fresh lemon

Directions:

Preheat oven to 400° and line a baking sheet with parchment paper.  Rub olive oil over the squash, then place face down on the baking sheet and place in the oven.  Cook until tender, approx. 45-50 minutes.  Then remove squash and set aside until cooled.  Once cooled, you can scoop squash meat into a bowl and set aside.

Then in a pot, heat coconut oil over medium heat.  Add the onion and fennel with salt. Saute until onions and fennel are softened, then add the garlic and ginger, stir often and cook another 5 minutes, until soft and fragrant. Add the bay leave, scooped squash, vegetable broth and stir frequently and allow soup to simmer for 30 minutes. Then set heat to low and let "stew" for an hour or so. Stir frequently.