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Coconut Ginger Kabocha Squash Soup
This vegan soup is incredibly healthy, satiating, and deliciously creamy and flavorful! It is made with sweet roasted kabocha squash added to garlic, ginger, jalapeno, and coconut milk and then pureed until smooth. Fresh lime juice, scallions, and cilantro provide the perfect garnish that really elevates this soup to the next level. This soup is incredibly easy to make, deliciously sweet, and equal parts spicy and acidic. It's the kind of soup that satisfies all dietary restrictions and is pleasing to all. Kabocha squash also touts amazing health benefits, making this soup the antidote for those chilly winter months.
Ingredients
Kabocha Squash Soup
- 1 Kabocha squash, deseeded (skin left on), and cubed
- 2 tbsp coconut oil or vegetable oil, divided
- 3 large cloves garlic, minced
- 1- inch piece ginger, peeled and minced
- ½ jalapeño, seeded, and minced
- 2 cans (27oz) coconut milk
- 3 tbsp palm sugar
- 1 lime, juiced
- 2 scallions, minced
- Cilantro sprigs for garnish
- Kosher salt to taste
Instructions
Kabocha Squash Soup
- Preheat oven to 375 degrees.
- Arrange the cubed squash on a baking sheet and toss with one tablespoon oil, and sprinkle with salt.
- Roast for 15-20 minutes, until the squash cubes are tender and golden brown. If you insert a paring knife, you should be able to pull it out of the flesh with little to no resistance.
- Heat a large soup pot over moderate heat and coat with the remaining tablespoon of oil. Allow for the oil to glisten, and add the garlic, ginger, and jalapeño. Sauté for 1 minute until the elements have softened.
- Add the roasted squash and the coconut milk and turn off the heat. With a hand blender, puree the mixture until smooth. (You can also use a blender or Vitamix).
- Return the soup to the heat and allow it to come to a roiling bubble. Add the palm sugar, and season to taste with salt, and take the soup off the heat.
- Serve each bowl with a teaspoon of fresh lime juice and scallions and cilantro as garnish.
Notes
- If you want your soup to be slightly chunky, you can leave out 1-2 cups before you puree.
- Also, if you are impartial to the squash skin, you can remove it before roasting.
- Any sugar can be substituted for palm sugar.
Nutrition
Calories: 367kcalCarbohydrates: 62gProtein: 5gFat: 16gSaturated Fat: 12gSodium: 58mgPotassium: 1680mgFiber: 8gSugar: 23gVitamin A: 6327IUVitamin C: 73mgCalcium: 155mgIron: 3mg