Kabocha Squash Soup
Kabocha Squash Soup
Servings4 people
Ingredients
- 1 kabocha squashcut in half and seeded
- 4 medium carrotspeeled and cut in halves
- 1 medium onioncut into four wedges
- 3cloves garlic
- 2tablespoons WFN Mary's Sauté Oil
- 2tablespoons gingerfreshly minced
- 4cups vegetable broth
- 1 1/3cup coconut creamor WFN Coconut Milk (1 container/330 mL)
- 1teaspoon WFN Ground Cardamom
- 1tablespoon WFN Ground Turmeric
- WFN Himalayan Saltto taste
- WFN Ground White Pepperto taste
- 1/4cup Wildly Organic Hemp Heartstoasted in dry, for garnish
- 5drops WFN Red Palm Oilfor garnish
Instructions
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Preheat oven to 350°F/180°C.
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Place squash on shallow baking pan with the inside facing up.
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Pour 1 cup of water into the pan.
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Fill each squash half with onion, garlic, carrots -- divide evenly, then drizzle with Mary's Sauté Oil.
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Roast in the oven for 45 minutes or until vegetables are tender.
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Remove and let cool for 15 minutes.
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Add cooled vegetables, ginger, and vegetable broth to a high-powered blender and purée the vegetables. (You may need to blend the veggies in 2 batches, depending on the size of your blender.)
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Pour the vegetable purée into a pot and heat over medium heat.
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Add the coconut cream, cardamom, turmeric, salt and pepper, and bring to a simmer.
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Serve and garnish with toasted hemp hearts and red palm oil.
Recipe Notes
Serves 2-4
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