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
-
Preheat oven to 350°F/180°C.
-
Place squash on shallow baking pan with the inside facing up.
-
Pour 1 cup of water into the pan.
-
Fill each squash half with onion, garlic, carrots -- divide evenly, then drizzle with Mary's Sauté Oil.
-
Roast in the oven for 45 minutes or until vegetables are tender.
-
Remove and let cool for 15 minutes.
-
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.)
-
Pour the vegetable purée into a pot and heat over medium heat.
-
Add the coconut cream, cardamom, turmeric, salt and pepper, and bring to a simmer.
-
Serve and garnish with toasted hemp hearts and red palm oil.
Recipe Notes
Serves 2-4
The post Kabocha Squash Soup appeared first on Wildly Organic.
Wildly Organic
Wildly Organic is an independent source for wholesome, organic foods and natural, raw foods and ingredients, the building blocks of a healthy life.
Leave a comment