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1 large sweet onion
•1 kabocha squash (approx. 4-5 pounds)
•1 1/2 quarts of chicken stock
•6-10 cloves of garlic
•1 can coconut milk
•1/4 tsp. sea salt
•1/4 tsp. fresh ground black pepper
•1/4 tsp. ginger powder
•1/4 tsp. cumin powder
•1/4 tsp. turmeric
•dash of white pepper
•coconut oil (approx 1/3 cup melted)
Slice, or chop the kobocha squash and spread on a sheet pan.
Drizzle some melted coconut oil over the squash and place the pan in the oven for 30-45 minutes or until soft.
While the squash is cooking, chop your onions and garlic.
Once the squash is tender, remove from the oven and heat a little coconut oil in a soup pot over medium heat.
Add the onions and garlic and sauté until lightly browned.
Add the squash, chicken stock, coconut milk, and spices, and stir.
Cook over medium heat for about 10-15 minutes to give the spices time to disperse in the soup.
Remove from heat and use your immersion blender to blend the soup until smooth. I
Serve the soup as is, or add some toasted pumpkin seeds, chopped parsley or cilantro, or, if you can tolerate dairy, sour cream
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1st Keep
 juliecolosimo
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