Vegan & Oil Free
Makes 6 cups, may be doubled. Freezes well
Though I made a couple of small changes, this delicious creamy soup was created by Jamie at drivemehungry.com. Kabocha squash (Japanese pumpkin) is richly flavorful and a great source of anti-inflammatory carotenoids. Once the squash is cooked, the soup comes together very quickly. Why not batch cook a couple kabocha, serve as a side dish, and freeze some to have on hand when you want to whip up this fabulous soup.
Cook squash:
Easy roast – Wash and dry the whole squash. Place whole in a 400-degree oven on a lined sided cookie sheet, bake for 20 minutes. Remove from the oven and cool enough to handle. Then cut in half vertically and scoop out the seeds which you can later roast, or compost. Slice into even slices, and remove the skin if desired. Return the squash slices to the pan and roast another 30-40 minutes until slightly browned and a bit caramelized. Remove from the oven and use for the soup. Cool what isn’t used and store in the refrigerator to serve as a side, or mash and keep well sealed in the freezer for up to 6-8 months.
Add the squash and all of the ingredients (except the reserved ¼ cup of coconut milk and the cilantro) to a high-speed blender and blend on high until smooth. This may be done in several batches.
Pour the blended mixture into a large pot. Gently bring the soup to a boil and cook for 3-4 minutes. Taste and adjust seasonings, including salt and pepper to taste.
Ladle the soup into a bowl and drizzle with reserved coconut milk on top and swirl it into the soup. Garnish with fresh cilantro or parsley. Serve immediately and enjoy!