Kabocha Squash Soup
Serves
4
Total Time
30mins
Calories
273
A bright, simple, and very nutritious squash soup that's guaranteed to keep you warm and full in the winter months. This recipe swaps out the original dairy ingredients for almond milk, coconut milk, and coconu...
- Coconut oilas needed
- Onion½
- Kabocha squash½seeded, peeled, cubed
- Vegetable stock480 ml
- Coconut milk240 ml
- Almond milk240 ml
- Fresh parsleyas needed
- Fresh chilias needed
- Salt1 pinch
- Black pepper1 pinch
Ingredients
- 1. Heat a clean stockpot
- 2. Add coconut oil and onion
- 3. Sauté - approx 1 min
- 4. Add kabocha squash to the stockpot
- 5. Sauté until coated
- 6. Add vegetable stock to the stockpot
- 7. Bring to the boil
- 8. Reduce and cover, then simmer until softened - approx 15 min
- 9. Transfer squash to blender jug
- 10. Blend until smooth
- 11. Move blended squash back to the stockpot
- 12. Simmer
- 13. Add coconut milk and almond milk to the stockpot
- 14. Stir thoroughly and turn off heat
- 15. Garnish with fresh parsley and fresh chili
- 16. Season with salt and black pepper
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
