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Kabocha Squash Soup
Source:
Ingredients
3 cups roasted kabocha squash - (see notes below if you prefer to boil the kabocha)
2½ cups vegetable stock - water can be substituted
1 cup lite coconut milk - reserve ¼ cup of coconut milk to drizzle on top
2 cloves garlic - roughly chopped
salt & pepper to taste
fresh herbs to garnish - I used parsley and cilantro
Optional Flavorings (we recommend adding all of the following)
1 tsp ginger - grated
1 tsp cinnamon
1 tsp nutmeg - for an even nuttier taste
1 TBS brown sugar or maple syrup - for added sweetness
1 TBS miso - for a more savory flavor
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