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Kabocha squash soup
Saute oyster mushrooms, green onion, shallot in olive oil for 5 minutes and use to top your soup.

Kabocha Squash Soup

kabocha squash plated with a generous helping of chopped sauteed mushrooms and a pour of olive oil

Kabocha Squash Soup can also be made with any pumpkin, butternut squash, or even sweet potatoes.

Prep Time: 10 – 20 minutes
Cook Times: 30 min, 1 hour minutes

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:

  1. Roast kabocha squash for 30 minutes whole at 350 degrees Fahrenheit.
  2. Saute your onion in plenty of olive oil or coconut oil while you do the next step.
  3. 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.
  4. Add to 2 quarts of veggie broth and ¼ c sautéed onions. Simmer on low heat for 30 minutes.
  5. . 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.
Butternut squash soup made creamy with coconut milk and swirled with olive oil, a green onion, and dots of mushrooms.
Swirl extra olive oil into your mushrooms and top with flash fried green onions. A mouthy soup full of phytochemicals, carotenoids, and essential medium chain fatty acids.