Kabocha squash is the long lost sister of butternut squash, often overlooked by acorn and spaghetti squashes, but for no good reason at all! Kabocha is an excellent source of beta carotene, which is converted to vitamin A inthe body, making it an incredible food for good immunity and vibrant eyes, skin, and hair. You can even keep the skin on this squash for additional fiber if desired. I love squash in vegans soups, because it lends a creaminess that is associated with dairy, and it lends a silky mouth feel. This kabocha soup with ginger and coconut cream is the perfect fall/winter lunch or dinner offering.
Kabocha & Ginger Soup with Creamy Coconut
1 kabocha squash, halved with seeds removed
1 large yellow onion, chopped
2 cloves garlic, chopped
1 small fennel bulb, cored and chopped
4 inches fresh ginger, peeled and chopped
1 bay leaf
2 T. organic coconut oil
40 oz organic vegetable broth
1 tsp. Herbamare seasoning (could also use sea salt)
pinch sea salt
1 cup SO DELICIOUS coconut cream
Juice and zest of 1 small, fresh lemon
Preheat oven to 400° and line a baking sheet with parchment paper. Rub olive oil over the squash, then place face down on the baking sheet and place in the oven. Cook until tender, approx. 45-50 minutes. Then remove squash and set aside until cooled. Once cooled, you can scoop meat into a bowl and set aside.
In soup pot, heat coconut oil over medium heat. Add the onion and fennel with the Herbamare seasoning (option to use sea salt). Saute until onions and fennel are softened, then add the garlic and ginger, stir often and cook another 5 minutes, until soft and fragrant. Add the bay leave, scooped squash, vegetable broth and stir frequently bringing soup to a simmer for approximately 20 minutes.
Carefully transfer soup, in batches, to your blender. Add coconut cream and blend until smooth. Transfer soup back to the pot and keep on low. Add fresh lemon juice and zest, a generous pinch of black pepper and adjust seasonings as desired. Garnish with fresh herbs and a drizzle of coconut cream.