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Kabocha Squash Ginger Soup

INGREDIENTS

  • 6 Cups Kabocha Squash seeds removed and cooked
  • 1 Teaspoon & 1/2 Sea Salt
  • 1 Teaspoon freshly ground white pepper
  • 4 Cups Vegetable Stock
  • 2 Tablespoons Maple Syrup or Coconut Nectar
  • 1 Teaspoon Minced Ginger
  • 1/4 Teaspoon Nutmeg ground
  • 1/2 Cup Almond Milk or more vegetable stock
  • 1-2 drops liquid stevia optional

DIRECTIONS

  1. Preheat the oven to 400 degrees F.
  2. Wash the kabocha squash. On a baking sheet, lined with a silpat mat or parchment paper, place the kabocha squash, and into the oven.
  3. Roast for about 45 minutes or until the flesh is fork tender.
  4. Slice the squash with a sharp knife, remove the seeds and scoop the flesh from the skin, measuring 6 cups. Once cooled, place it into a blender and add 3 cups of vegetable stock, coconut nectar, and ginger. Blend until smooth. If it’s too thick to blend, add more of the stock. Pour into a pot and bring to a simmer. Stir in the remaining 1 cup vegetable stock and return to a low simmer.
  5. Season with 1 tsp sea salt, ½ tsp pepper, and nutmeg. If you prefer the soup to be thinner in texture, either add coconut cream (light or heavy), almond milk, or vegetable stock. Season to taste with sea salt and white pepper. If it needs more sweetness, add 1-2 drops of liquid stevia.
  6. Keep warm until serving.