If you think butternut squash and kabocha are the same, you’re dead wrong! It’s OK, you can’t be right all the time. Kabocha is sweeter and firmer with a deliciously edible skin (which means less work to prepare).
- 2 tablespoons extra-virgin olive oil or coconut oil
- 1 small onion, diced
- 1 medium organic kabocha squash, cubed with the skin on
- ½ teaspoon curry powder
- ¼ teaspoon turmeric powder
- 1∕8 teaspoon ginger powder
- 1∕8 teaspoon cinnamon
- 2½ cups chicken broth
- 1 cup full-fat coconut milk
- Kosher salt and pepper to taste
Preheat a heavy-bottomed soup pot or Dutch oven over medium heat. Add preferred oil to the pot, followed by the diced onion. Cook until the onion is translucent.
Add cubed squash and sauté, stirring occasionally until the squash gets some color. Add spices and warm in the pan for a moment, then add the broth and coconut milk. Stir to combine. Cook, covered, over medium heat until squash is soft. Use an immersion blender to puree the soup quickly. Add salt and pepper to taste.
Soup toppings are really about personal preference. Pictured here, I fried some pumpkin seeds in coconut oil and added sliced fresh jalapeño, some red chili flakes and cilantro. You can also top the soup with shredded chicken or other protein to make it a full meal.
Serving size: 1/6 of recipe.
Calories: 210, Carbohydrates: 20 g, Protein: 5 g, Fat: 13 g, Sodium: 35 mg, Fiber: 3 g
Stephanie Vanlochem, BA, nutritional therapy Practitioner, is the founder of Cook By Color Nutrition, where she teaches the power of cooking real food to nourish both mind and body. Stephanie helps clients find sustainable practices to feed themselves and their families for health and enjoyment. Follow Stephanie on Instagram @CookByColor or online at CookByColorNutrition.com.