Nutrition, Recipes

Kabocha Squash Soup

July 24, 2016
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All the squash! This one is my absolute favourite, called: kabocha squash, AKA, Japanese pumpkin 👌🏻 Aside from it’s super-sweet flavour, it’s also celebrated as a wonderful aphrodisiac 😍

Here’s a simple, yummy soup recipe you must try!
You need:
🌱1 kabocha squash, halved with seeds removed
🌱1 large leek, sliced
🌱1 clove garlic, chopped
🌱1 small fennel bulb, cored and sliced
🌱1 teaspoon dry oregano
🌱1/2 teaspoon dry sage
🌱1 teaspoon dry rosemary
🌱1 bay leaf
🌱1 tablespoon extra virgin olive oil
🌱1 tablespoon virgin coconut oil
🌱5 cups low sodium vegetable broth (or filtered water) 🌱Pinch of sea salt
🌱1 cup coconut cream
🌱1 fresh lemon (for its juice)

You do:


💫Pre-heat oven to 200C (375F) and line a baking sheet with baking paper. 💫Place kabocha squash – cut side down – on baking sheet and roast until the flesh is cooked – about 45-50 mins.
💫Remove and leave squash to cool a little, then scoop flesh (not skin – eat the skin as is and enjoy!!)
💫Heat olive and coco oil in a pot before adding leeks, garlic, oregano, sage and rosemary. Saute until leek becomes soft, then add fennel and cook it also until soft.
💫Add kabocha flesh, bay leaf, stock/water and salt. Mix to combine well.
💫Leave to cook for about 25-30 minutes, stirring every so often before removing from heat and adding the coconut cream.
💫LAST BUT NOT LEAST: puree with an immersion blender to turn into a creamy, dreamy soup. Add fresh lemon juice as a garnish (looks and tastes great👌🏻) and enjoy! x

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