Kabocha Squash Soup
1 kabocha squash
½ onion, chopped
1 tbsp. ghee (a kind of clarified butter popular in India; can be found at most supermarkets)
2 cups broth of your choice (chicken or vegetable work best here; also a great place to use bone broth)
1 cup full-fat coconut milk (canned)
Salt and pepper
Coconut cream (optional, for garnish)
Parsley (optional, for garnish)
• Wash the exterior of the kabocha squash. Carefully cut in half and remove seeds and inner strands of the squash (kabocha squash is notoriously hard; use caution when cutting).
• Slice the kabocha into 1-inch cubes; remove exterior skin if desired or leave skin on for extra fiber boost. Set slices aside.
• In a medium pot, melt ghee, add onion, salt, and pepper and sauté until onion is translucent and softened.
• Add kabocha and sauté together with onions until the kabocha is cooked through.
• Pour broth into the pot. Simmer on low heat for about 10 to 15 minutes, or until kabocha is softened.
• Use an immersion hand blender to blend the vegetables with the broth, or allow the mixture to cool slightly and then pour it into a traditional blender to puree then add it back to the pot.
• On medium high heat, add the coconut milk to the kabocha mixture and bring to a boil, constantly stirring the soup. Turn off the heat and season with salt and pepper. Mix thoroughly and serve immediately. Garnish with a spoonful of coconut cream, additional freshly ground black pepper and chopped parsley.