Ginger-Spiced Kabocha Squash Soup
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 1 kabocha squash, cooked whole in the oven for 1 hour at 400˚, peeled and seeded, cut in cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 1/2 cinnamon stick
- 1 tablespoon garlic-ginger paste (alternatively, use 2 teaspoons minced garlic and 2 teaspoons minced ginger)
- 2 cups vegetable broth
- 1 cup coconut milk
- Sea salt and pepper, to taste
- Fresh cilantro and toasted pumpkin seeds, to garnish
Instructions
Heat olive oil over medium-high heat in a large pot with a cover. Add the onion and the cinnamon stick and sauté until onion is tender and caramelized. Add the garlic-ginger paste and cook for one minute. Add the cubes of cooked squash, mix well and cook for another 2 minutes. Add the broth and the coconut milk, mix well. Bring to a boil, lower the heat, cover, and simmer until the flavors are well combined, about 10 minutes. Remove the cinnamon stick and let cool for a few minutes. Transfer to a blender and blend until silky smooth. Garnish and enjoy. Bon appétit!
Keywords: soup, squash, ginger, holidays
Find it online: https://livitygardens.com/ginger-spiced-kabocha-squash-soup/