This is essentially butternut squash soup with coconut milk. Here we use a different winter squash. This is an extremely simple soup to make and is helpful to have around the house for little ones or for something light, but filling. A bowl of this and a slice of GF Instant Seed Bread and you have a meal. Or you can make it special by frying up one Gluten-Free Dairy Free Teff Crepe per a person, found here.
Vegan Creamy Calabaza Squash Soup
A mouthy soup full of phytochemicals, carotenoids, and essential medium chain fatty acids.
Prep Time: 10 – 20 minutes
Cook Times: 30 min, pluse 1 hour, then 5 minutes for the topping
1 medium large kabocha squash, or butternut squash
2 quarts veggie broth
1/4 c onion (1/3 of an onion)
1 can coconut cream
(Optional Variation: 2 t mild curry powder)
Steps:
- Roast kabocha squash for 30 minutes whole at 350 degrees Fahrenheit.
- Saute your onion in plenty of olive oil or coconut oil while you do the next step.
- When squash is cool enough to handle, remove the seeds and stem and roughly chop into golf ball size pieces. An alternative to this method is to cook the raw, peeled, and chopped squash portions in the veggie broth for 30 minutes until soft, and then proceed to add cooked onions. Proceed to step 5.
- Add to 2 quarts of veggie broth and ¼ c sautéed onions. Simmer on low heat for 30 minutes.
- . Add 1 can (4 oz) coconut cream. Simmer 30 more minutes, add a dash of salt and a squeeze of lime to taste. Use an immersion blender to liquify.
- If you want to make an Indian version of this soup add 2 t – 1 T Indian curry powder. Fry your spice mix in oil before adding it to the soup at the end of cooking.
