If you can’t find kabocha squash for this tasty soup from the Simply Real Health cookbook, use a butternut squash, pumpkin, or any other variety you prefer, equaling 2 to 3 cups when mashed.
What you need:
1 medium kabocha squash
1 tablespoon olive oil
2 teaspoons salt, divided
1 teaspoon black pepper, divided
½ onion, chopped
1 (15-ounce) can coconut milk
2 cups organic vegetable broth, more as needed
What you do:
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Place squash whole on baking sheet, drizzle with olive oil, sprinkle with 1 teaspoon of salt and ½ teaspoon pepper, and roast for 50 minutes or until easily pierced with a fork.
- Remove squash from oven and let cool. Slice open, scoop out seeds, and add flesh to blender. Set aside.
- Into a large stockpot over medium-low heat, add oil. Add onions and sauté for 5 minutes until translucent.
- Into blender with squash, add onions, coconut milk, broth, and remaining salt and pepper. Blend until smooth, adding more broth for a thinner consistency. Serve warm.
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