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!