Kabocha coconut soup recipe

I'm really busy in the garden today so I've decided to recycle an old post. Kabocha squash is still widely available from several of the vendors at the Golden Hill Farmers Market and if you've been wanting to try one but aren't sure what to do with it, this is a very easy and tasty recipe. Hope you are enjoying the day, it's a gorgeous one in San Diego.

Last week I gave one of our neighbors a kabocha squash and yesterday he handed me a container of soup that he made with it. The soup was so good that I had to have more and immediately made some myself. This is a very simple soup that is really delicious. It can easily be made vegan too.

All the ingredients you need

Kabocha Coconut Soup

Ingredients:

1 kabocha squash

1 can coconut milk

1 box chicken or vegetable broth

1 onion

1 Tablespoon coconut oil or butter

salt

pepper

Directions:

I cut the squash in half and bake covered at 350 degrees for about 45 minutes, but you could also cube it and boil it until soft. Finely dice the onions and cook in the coconut oil until translucent and nearly golden.

Sweating the onions

Put all ingredients into large food processor or blender, you may have to work in batches. Blend until smooth and then heat in pot on stove until hot. Enjoy.

Yummy

Even Gidget liked it