Creamy Coconut Kabocha Squash Soup (Paleo, Vegan, Whole30, AIP)
This Creamy Coconut Kabocha Squash Soup will brighten up any cold rainy day. It’s dairy-free yet creamy and can be served as a main dish or a side dish.
Ingredients
- 3 cups kabocha squash (half of one large kabocha squash)
- 1 shallot chopped
- 1 tbsp ghee
- 2 cups bone or vegetable broth
- 2 cups water
- 1 can full fat coconut milk
- 1 tsp turmeric powder
- 1 in minced ginger
- 1 tbsp fresh lime juice
- salt and pepper taste
Instructions
- Preheat oven to 400F. Cut squash in half and scoop out the seeds. Place face down on an oiled baking sheet and bake at 400F for 50-60 minutes or until tender. To speed up the cooking time, cut up the squash into smaller pieces. See alternative methods to cook squash in post.
- While squash is cooking chop up shallot and sautee in a large pot over medium heat with ghee. Add ginger and cook until fragrant and shallot is tender.
- Add turmeric, broth, water, and coconut milk.
- Once squash is cooked, remove the skin and add the squash to the large pot. Mix all of the ingredients and cook for about 5 minutes to blend flavors.
- Once cool, transfer to a blender or use an immersion blender. Add lime juice and blend. You can top it with crunchy bacon, coconut chips or sunflower seeds.