Ingredients
- 1 medium Kabocha squash, about 3 pounds
- 3 large carrots peeled
- 1 Tablespoon avocado oil or coconut oil, or vegetable oil
- 1/2 medium onion, chopped
- 3 stems of fresh celery, chopped
- 3 cloves fresh garlic, chopped
- 1/2 inch slice of fresh ginger or 1/4 teaspoon of ground ginger
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 teaspoon salt
- 4-5 cups of water (that is right, no stocks, only water, the seasoning and fresh ingredients will be a natural stock)
- 14 ounces coconut milk, make sure the ingredients on the package only shows water and coconut milk.
- Chopped fresh cilantro or fresh parsley, for garnish, optional
- Toasted pumpkin seeds for garnish, optional
Instructions
- Cut the Kabocha squash in half and then scoop out the seeds with a spoon. Cut the squash into wedges, cut the skin off or use a peeler I like to use a peeler, peel the carrots and lay squash and carrots on a baking sheet pan and bake for about 30 mins on 400F or until you can easily insert a fork. You should have about 6 cups of diced squash.
- After the Squash and Carrots are cooked heat the oil in a large soup pot or just use a searing pan if you plan to make the soup in a pressure cooker or slow cooker. Add the onion, celery, stirring occasionally, until golden brown, 3 to 4 minutes add the garlic last and cook for just about a minute.
- Stir in the spices, salt, and diced squash. Cook for another minute to let all the flavors combine.
- Add all the ingredients in batches to a blender, you will probably not be able to blend everything at once. Add 2-3 cups of water on the first batch and the remaining water on second batch.
- After blending move it to a pressure cooker for 10 mins or a slow cooker for about 3 hours.
- Add the coconut milk a few minutes before eating, let it semer for about 5-10 mins, you don’t want the coconut to overcook and separate from the fat.
- Taste the soup and add more salt and pepper as needed. Ladle the soup into bowls then garnish the top.
- Allow leftovers to cool and store in an air-tight container in the fridge for up to 5 days or in your freezer for up to 3 months.