Kabocha Squash Soup
Recipe type: Main Meals,Plant-Based,Paleo
Cuisine: Soup
  • 🌱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
  • 🌱½ 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)
  1. 💫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.
  2. 💫Remove and leave squash to cool a little, then scoop flesh (not skin - eat the skin as is and enjoy!!)
  3. 💫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.
  4. 💫Add kabocha flesh, bay leaf, stock/water and salt. Mix to combine well.
  5. 💫Leave to cook for about 25-30 minutes, stirring every so often before removing from heat and adding the coconut cream.
  6. 💫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
Recipe by Danielle Shine at http://danielleshine.com/kabocha-squash-soup/