Vegan Kabocha Squash Soup Recipe

Name: Vegan Squash Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Soup
Ingredients: 5 cups steamed and frozen kabocha squash; 2 cups water; 2 cups coconut water cream; 1 lime, juiced; 1 Tbsp canola; ½ a yellow onion, chopped; 1 Tbsp ginger minced; 2 cloves garlic, minced; 1 tsp coriander ground; 10 sprigs cilantro chopped; 4 leaves basil chopped; 1 scallion, sliced thin

Vegan Squash Soup

Rated 5 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Author:

Sarah

Ingredients

5 cups steamed and frozen kabocha squash
2 cups water
2 cups coconut water cream
1 lime, juiced
1 Tbsp canola
½ a yellow onion, chopped
1 Tbsp ginger minced
2 cloves garlic, minced
1 tsp coriander ground

Garnish (optional)

10 sprigs cilantro chopped
4 leaves basil chopped
1 scallion, sliced thin

Directions

In a large pot cook the onion in oil with a pinch of salt and pepper over medium heat for 5 to 10 minutes, until soft.
Add the garlic, ginger and coriander, cook one more minute.
Add the squash and 2 cups water and bring to a boil.
Reduce to a simmer, add coconut cream and cook on medium-low 10 minutes.
Pour the soup into a blender, add the lime juice and blend on high until smooth. **Place a towel over the top of the blender lid and secure with your hand with blending to ensure that hot liquid does not escape.
Pour the soup into serving bowls and garnish with herbs and scallion.

Recipe Note

Looking for some squash to make this dish? Check out our online store for Pala‘ai (Squash).

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