Recipe: Kabocha Squash Soup

Ingredients

• 1 medium kabocha squash
• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable or chicken stock
• 1/2 cup coconut milk (or cream for a richer flavour)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Optional: 1/2 teaspoon ground nutmeg or cinnamon

Instructions

1. Prepare the Squash
   • Cut the kabocha squash in half and scoop out the seeds. (Tip: Save the seeds to roast as a snack!)
   • Slice into large chunks and remove the skin if desired.
2. Cook the Squash
   • Steam or roast the squash until fork-tender (about 15–20 minutes steaming or 25–30 minutes roasting at 400°F).
3. Sauté Aromatics
   • Heat olive oil or butter in a large pot over medium heat.
   • Sauté onion until soft and (about 5 minutes). Add garlic and cook for another minute until fragrant.
4. Simmer the Soup
   • Add the cooked squash and stock to the pot. Stir well and bring to a gentle simmer.
5. Blend Until Smooth
   • Remove the pot from heat. Use an immersion or hand blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until smooth and creamy.
6. Add Creaminess
   • Stir in coconut milk or cream. Taste and adjust seasoning with salt, pepper, or optional spices like nutmeg.
7. Serve Warm
   • Ladle the soup into bowls and garnish with a drizzle of coconut milk, a sprinkle of herbs, or toasted seeds if desired.
   • Enjoy your tasty and hearty soup!

Serving Suggestions:
Pair with crusty bread or a fresh side salad for a complete meal.