Kabocha Squash Soup

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recipe by Arousing Appetites https://arousingappetites.com

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    262

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 coconut oil instead.

recipe updated Aug 20, 2018

Ingredients

  • Coconut oil icon
    Coconut oil
    as needed
  • Onion icon
    Onion
    70g
  • Kabocha squash icon
    Kabocha squash
    907g
  • Vegetable stock icon
    Vegetable stock
    480ml
  • Coconut milk icon
    Coconut milk
    240ml
  • Almond milk icon
    Almond milk
    240ml
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Fresh chili icon
    Fresh chili
    as needed
  • Salt icon
    Salt
    1 pinch
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Blender
  • kCook icon Stockpot - 5 liter
  • kCook icon Blender jug

Step preview

  1. Heat a stockpot
  2. Add coconut oil
  3. Add onion
  4. Sauté for approx 1min
  5. Add seeded, peeled, cubed kabocha squash
  6. Sauté until coated
  7. Add vegetable stock
  8. Boil
  9. Reduce and cover
  10. Simmer for approx 15min until softened
  11. Transfer content of stockpot to blender jug
  12. Blend until smooth
  13. Transfer content of blender jug to stockpot
  14. Simmer
  15. Add coconut milk
  16. Add almond milk
  17. Stir thoroughly and turn off heat
  18. Garnish with fresh parsley
  19. Garnish with fresh chili
  20. Season with salt
  21. Season with black pepper
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