Earthy, Indian spices add delicious warmth and depth to this rich squash soup.
- 1 medium kabocha squash
- 2 tablespoons olive oil
- 2 tablespoons coconut oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 jalapeno, seeded and minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 3 cups vegetable broth
- 1 cup unsweetened coconut milk
- Salt and black pepper to taste
- 1 lime, cut into wedges
- Heat oven to 375°F. Carefully cut squash into halves or quarters; remove the seeds, drizzle cut sides with olive oil and bake 30 to 40 minutes or until very tender. Scrape the flesh into a bowl and discard the skin. Roughly chop the squash.
- In a large soup pot, heat the coconut oil over medium-high heat. Sauté the onion for 6 to 8 minutes until soft. Add the garlic, ginger and jalapeño and cook another 2 minutes, stirring frequently. Add the spices and stir for one minute. Add broth, coconut milk and squash and bring the soup just to a boil. Reduce heat and simmer the soup for 15 to 20 minutes, stirring occasionally. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper. Serve with lime wedges.
This winter soup warms you up with its subtle Indian-influenced flavors. You can use any dense, slightly sweet winter squash, like butternut or Hubbard, if kabocha is not available. Serve over brown rice for a heartier dish.
180 calories, 14 g. fat, 0 mg. cholesterol, 135 mg. sodium, 11 g. carbohydrate, 2 g. fiber, 1 g. protein
Recipe from www.strongertogether.coop