Kabocha soup

Making this kabocha squash soup really brings back memories of Japan. The kabocha squash is a signature dish to many Japanese people, especially in the fall time. Its a great source of beta-carotene, iron and vitamin c! I feel great after drinking this and its super fun to make! I used my own homemade chicken broth for this soup (bone broth recipe is posted a few posts down).

What you’ll need: 2-4 servings

• 1 kabocha squash
  
• Organic coconut milk
• 1 ginger head
• 3 garlic cloves
• Olive oil
• 1 cup of chicken broth
• Fresh cilantro
• 1 tbsp of cinnamon 
• Salt & Pepper
• 1 tbsp of maple syrup

-Pre heat your oven to 400 degrees. Once heated add in your kabocha squash covered gently in olive oil.

-Let this bake for 20-25 mins until soft

-Remove the squash filling.

-In a large bowl, add your squash, ginger shavings, chopped garlic, chicken broth, cilantro, cinnamon, salt and pepper, and maple syrup. Do not add your coconut milk.

-You may use a blender or a hand mixer to mash all the ingredients together until it looks like a soup texture. *Consistency will vary based on your squash size*

-Once blended, add this to the stove on low heat for about 5-10 minutes.

-Drizzle some coconut milk on top of your soup along with some fresh cilantro!