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Kabocha Squash Soup

Source:

Kabocha Squash Soup

Instructions

For instructions click here.

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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