6 Taste Coconut Kobocha Squash Soup
6 Taste Coconut Kobocha Squash Soup
Yield: 4
I love Kabocha Squash in this recipe for its rich creaminess, but you can also use Buttnernut if Kabocha isn't available. Either way, it's a delicious, easy and grounding meal with my special 6 Taste Spice Blend.
Ingredients
- 1 medium Kabocha or Butterrnut squash (approximately 2 lbs), cut into 1 inch wedges, seeds removed
- 2 T ghee, divided (or coconut milk if you are vegan)
- 1 shallot, diced
- 2 inch piece of ginger, diced
- 1 T 6 Taste Spice Blend
- 4-6 cups veggie stock, mineral broth, or water
- 1 can coconut milk
- 5 handfuls of baby spinach or swiss chard cut into ribbons
- salt and pepper to taste
- pumpkin seeds (optional)
- shredded coconut (optional)
Instructions
- Roast the squash wedges in a 400 °F oven until they are easily pierced by a fork (about 25 minutes). Set out to cool, then gently remove the skins with a knife.
- In a dutch oven or soup pot, heat 1T ghee over medium heat. Add shallot and ginger and saute until shallot is glassy and translucent.
- Add the 1 T spice blend and stir to coat the shallot and ginger.
- Add the roasted squash in little chunks, and stir to coat with the shallot, ginger and spice blend. Add water or stock and bring to a boil then turn down the heat to a simmer for 10 minutes.
- While the soup is simmering, in a separate pan, heat the other 1 T of ghee and add the spinach. Stir until wilted.
- Turn off the heat under the squash pot. Add one can coconut milk, then puree with an immersion blender to desired consistency. Add salt and pepper to taste.
- Immediately ladle into bowls, putting a spoonful of spinach in the center of each, topping with pumpkin seeds or a few shreds of coconut.
