Spiced Kabocha Soup
Don’t let the simplicity of this recipe fool you: it’s rich and flavorful thanks to the inherently sweet and creamy roasted kabocha squash‚ which is enhanced by the subtle sweet and salty flavor of coconut water and just a couple spices. A simple‚ beautiful‚ natural soup!
2 lbs Kabocha Squash
Preheat the oven to 375 F. Scoop out and discard the squash seeds. Rub the orange squash interior lightly with coconut oil, and sprinkle with salt and pepper. Place face down in a baking dish and fill the dish with a half–inch of water. Place in the oven and roast for one hour or until squash is very tender. Remove from oven, flip the squash over to release the steam and let sit until cool enough to handle.
Scoop out the interior flesh of the squash, scraping as close to the skin as possible and place in a blender. Add the coconut water, Turmeric, cayenne, coconut oil and 1½ cups water.
Blend until completely smooth, adding additional water if needed. Taste and adjust the seasonings as desired.
To serve, reheat on the stovetop as needed and top with black pepper.
Makes 4 Servings
Submitted by Julie Morris