Kabocha Squash Soup

Kabocha Squash Soup

Serves 3
Diet VV/ GF/ RSF
Time 30

This soup is sweet, creamy and decadent — Perfect for a chilly evening.

Produce

1 medium — Kabocha squash

1 large — Yellow onion

2 cloves — Garlic

3 cups — Vegetable stock

4 tbsp — Extra virgin olive oil

1 tsp — Ground cumin

½ tsp — Ground coriander

1 tbsp — Salt

Black pepper, to taste

A dash of coconut milk

Specifications

Mince onion and garlic into small pieces. Put a stockpot on medium heat. Once warm, add olive oil until it is shimmering. Then add the chopped onion and garlic and sauté until translucent. Add in the spices. In the meantime, deseed, peel and chop the kabocha squash into smaller cubes. Add the vegetable stock to the stockpot. Bring the mixture to a boil and then add in the kabocha squash. Once the broth is boiling, reduce to a simmer and cover the stockpot with a lid. Let it simmer for approximately 15 minutes. After about 15 minutes check the stockpot to see if the squash has fully cooked. Once the squash is fully cooked, take the stockpot off the heat and transfer the mixture into a high-speed blender (be careful as the mixture is very hot!). Blend until the mixture has turned into a puree. Add your favourite toppings and serve warm.