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Kabocha Squash Soup

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Kabocha Squash Soup | Kabocha squash soup is full of veggies and healthy fat. It is dairy-free, gluten-free, grain-free, Paleo, and vegan. It is the quintessential fall soup! | WildernessFamilyNaturals.com


Kabocha Squash Soup
Servings4 people
Ingredients
Instructions
  1. Preheat oven to 350°F/180°C.
  2. Place squash on shallow baking pan with the inside facing up.
  3. Pour 1 cup of water into the pan.
  4. Fill each squash half with onion, garlic, carrots -- divide evenly, then drizzle with Mary's Sauté Oil.
  5. Roast in the oven for 45 minutes or until vegetables are tender.
  6. Remove and let cool for 15 minutes.
  7. Add cooled vegetables, ginger, and vegetable broth to a high-powered blender and purée the vegetables. (You may need to blend the veggies in 2 batches, depending on the size of your blender.)
  8. Pour the vegetable purée into a pot and heat over medium heat.
  9. Add the coconut cream, cardamom, turmeric, salt and pepper, and bring to a simmer.
  10. Serve and garnish with toasted hemp hearts and red palm oil.
Recipe Notes

Serves 2-4

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  • Rachel Drew-Thun