Creamy Kabocha Squash Soup
Ingredients
- 1 large Kabocha squash diced (remove seeds)
- 4tbsp avocado oil
- 5 cloves of garlic, minced
- 1/2 white onion, roughly chopped
- 16oz coconut milk (full fat)
- 4 cups of veggie broth
- 1 can chickpea drained and rinsed
- Sea salt to taste
- 1tsp black pepper
- 3 springs of fresh rosemary
- 4 cups of kale
- 2-3tbsp lemon juice
Preparation
Preheat oven to 400 degrees f
Sliced squash in half and remove seeds,
Dice squash into small pieces
Place diced squash on a baking sheet & season with sea salt & 2 tbsp avocado oil
Bake for 25-30mins
Preheat oven to 400 degrees F
Sliced squash in half and remove seeds
Dice squash into small pieces
Place diced squash on a baking sheet & season with sea salt & 2 tbsp avocado oil
Bake for 25-30mins
In the meantime, prepare all of your other ingredients
Take squash out of oven when & set aside
In a large pot add 2tbsp avocado oil, turn fire on to a medium high heat. Let oil warm up and add diced onions, stir until translucent. Add garlic,rosemary, black pepper and stir for 2mins
Pour in veggie stock and coconut milk, stir and let come to a simmer on a medium low fire
Remove about 2 cups of broth from pot and pour into a blender with about half of Kabocha squash pieces. Blend until smooth and pour back into pot. Blend the rest of Kabocha with broth from pot or just add the pieces whole into soup for more texture. Add chickpea & lemon juice, let soup simmer for 7-10 mins. Lately add kale, stir and turn fire off