Recipe: Roasted Kabocha Squash Soup


Prep

  1. Cut the Kabocha squash in half pull out the seeds rinse it and then I rub
  2. A little coconut oil and it and salt. Cut it in 4’s and roast in the oven at 350
  3. Cool for 30 minutes. 
  4. Using a spoon take out the squash and add it into a soup pot and add the below ingredients.

Ingredients 

  • 1 tbls of Coriander
  • 1 tsp of good sea salt
  • 1 tsp of Nutmeg
  • 1 tsp of cinnamon
  • 1 tsp of ginger
  • 1/2 tsp of cayenne pepper
  • 1 can of coconut milk
  • fill the can twice with good filtered water

Cooking Instructions

  1. Add all the above ingredients into the soup pot and cook for a good hour or more for all the flavors to marry.
  2. If you like it thick cook longer, or if you like it more watery add some more water or coconut milk.
  3. Then using a hand blender puree until smooth or you can let cool and blend with a blender until smooth. Serve and Enjoy!