Creamy Coconut Kabocha Soup
vegan, gluten free // serves 4-6
Better than butternut (imo).
what you need:
1 kabocha squash (about 2 ½ lb before de-seeding)
2 tbsp vegetable oil
salt and pepper as needed
1 white onion, sliced
1 scallion, sliced
1 tbsp minced garlic
½ tbsp minced ginger
3 ½ cups vegetable stock
⅓ cup coconut milk
1 tbsp mirin or to taste
2 tsp maple syrup or to taste
dash of cinnamon
to finish: coconut milk, sliced scallions, and fresh cracked black pepper
how to make it:
preheat oven to 425 F.
wash kabocha well. carefully, cut the kabocha squash into quarters and de-seed. coat squash with 1 tbsp oil and season with salt. bake until tender, 45 min-1 hour.
once kabocha is done, allow to cool completely, then scoop out flesh and set aside. note: the dark green rinds are edible and really delicious. we won’t use them in this recipe, but give them a try!
in a pot over medium heat, preheat remaining 1 tbsp oil. add onions, scallion, garlic, ginger, and a generous pinch of salt. saute until onions and scallions start to char.
into the pot, add kabocha flesh and vegetable stock. bring to a boil, then simmer for 5 minutes. allow to cool slightly, then transfer the contents of the pot to a ventilated blender. blend until completely smooth.
transfer contents of blender back into the pot over medium low heat. stir in coconut milk. season with mirin, maple syrup, cinnamon, and salt and pepper, all to taste.
ladle into bowls and finish with a drizzle of coconut milk, sliced scallions, and some more freshly cracked pepper. enjoy.
