Kabocha Squash and Coconut Soup

Kabocha squash gets sweeter and denser than butternut once it's roasted, and it plays beautifully against coconut milk's richness. A little ginger and lime keep the whole bowl from tipping into dessert territory, so you end up with a soup that's cozy without being cloying. For more on how ginger settles digestion, see ginger: the root that calms digestion fast. If you like this bowl, our simple butternut squash soup and roasted pumpkin seed and pumpkin soup are worth trying next.

Ingredients

• 1 kabocha squash (about 2.5 lbs), halved and seeded
• 1 tbsp coconut oil, melted
• 1 yellow onion, chopped
• 2 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 tbsp lime juice
• 1 tsp ground turmeric
• Salt, to taste
• 2 tbsp toasted pumpkin seeds, for serving

Instructions

1. Preheat oven to 400°F. Brush the cut sides of the kabocha with coconut oil and roast face-down on a baking sheet for 35-40 minutes until soft.
2. Once cool enough to handle, scoop the flesh from the skin and set aside.
3. In a large pot, sauté onion, ginger, and garlic in a splash of coconut oil over medium heat for 5 minutes until fragrant.
4. Add roasted squash, coconut milk, vegetable broth, and turmeric. Bring to a simmer for 10 minutes.
5. Blend until smooth, stir in lime juice, and season with salt. Serve topped with toasted pumpkin seeds.

Nutrition Facts (per serving)

Soft, spiced, and quietly doing more for your gut than it lets on.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.