Kabocha squash soup is the perfect way to combat the polar vortex - it will warm you from head to toe! With just a few ingredients, you can have piping hot soup on your table in less than an hour, and it's so good you'll keep going back for more!
6cupswater or vegetable stock, plus more to thin soup if necessary
1/2cupcanned coconut milk
salt and pepper
1 tspcoconut oil, optional
Instructions
Preheat oven to 400F.
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, and ginger 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.
Add the squash to the pot, 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. Alternatively, puree the soup in a blender in batches, being careful not to overfill the blender.
Season the soup with salt and pepper to your taste, and serve.