Kabocha Squash Soup
 
 
Author:
Serves: 2 Servings
Ingredients
  • 1 large kabocha squash
  • 1 tablespoon coconut oil, melted
  • ½ teaspoon Herbamare or kosher salt, for roasting
  • 2 cups vegetable broth
  • 1 tablespoon brown sugar
  • ½ teaspoon kosher salt
  • Pinch of red pepper flakes
  • Pinch of dried basil
Instructions
  1. Preheat oven to 400 degrees
  2. Cut the squash in half and scoop out the seeds, goop and stringy things. Cut the scooped out halves into 4-5 wedges depending on the size of the squash. Lay on its flat side so you have a stable working surface and cut off the rough green skin. Cut the wedges into bite size pieces.
  3. Lay the pieces on a sheet pan. Line it with aluminum foil or a Silpat for easy clean up. Drizzle 1 tablespoon of melted coconut oil over the top and toss so all the pieces are coated. Sprinkle on a ½ teaspoon of Herbamare or salt before roasting.
  4. Roast the squash for 30-40 minutes until the squash is tender and can be easily pierced with a fork.
  5. Put the squash, vegetable broth, brown sugar, salt and red pepper flakes into a blender. Blend until smooth. Sprinkle with dried basil and serve warm.
Notes
Recipe adapted from PBS
Recipe by Sarah 'n Spice at https://sarahnspice.com/kabocha-squash-soup/