Free Shipping on Orders $89+

Whole-Roasted Kabocha Squash Soup
with Coconut & Cilantro

Ingredients

  • Kabocha squash

  • 1 large chopped yellow onion

  • 2 cloves of garlic

  • 1 tsp ground ginger

  • 1/2 tsp chili flakes (sub smoked paprika if you don’t enjoy any spice)

  • Olive oil

  • Salt

  • 1 can of coconut milk

  • 1/2 cup chopped fresh cilantro

  • Juice and zest of a lime

Directions

  • Put the whole kabocha squash on a baking sheet and roast at 400°F until tender – about 45 minutes.

  • Let cool slightly, and then peel (the thick peel should come off easily after roasting), slice crosswise, and scoop out the seeds; reserve the flesh for later.

  • In a medium to large pot, cook 1 large chopped yellow onion, 2 cloves of garlic, 1 tsp ground ginger, 1/2 tsp chili flakes (sub smoked paprika if you don’t enjoy any spice), olive oil and salt over medium-high heat.

  • Add the roasted squash. Add 1 can of coconut milk, and then fill the empty can with water and add that, too.

  • Everything in the pot should be covered by liquid. Bring everything to a boil, and then turn it down to a simmer. Cook until the vegetables are tender, and the soup is fragrant – about 25 minutes.

  • Stir in 1/2 cup chopped fresh cilantro and the juice and zest of a lime; puree the soup until smooth. Season to taste.

Kabocha Soup

Related Posts

Cauliflower steaks with green tahini and harissa plated
Recipes

Cauliflower Steaks with Green Tahini and Harissa

This delicious recipe for cauliflower steaks with green tahini sauce and sweet harissa serves 2 as a main dish or 4 as a large appetizer.

ranch to table image butching a steak

From pasture to perfect cut

What drives a successful knife manufacturer from Solingen to the barren expanse of North East Nevada, USA? Nothing less than love and over 3,000 cattle.