Dairy-Free Kabocha Soup

This Dairy-Free Kabocha Soup is a creamy, comforting dish that highlights the rich sweetness of kabocha squash, enhanced with aromatic ginger and garlic. Perfectly spiced and velvety, it offers a warm embrace on chilly days.

Ingredients

• Kabocha squash - 500 grams
• Coconut milk - 200 ml
• Vegetable broth - 300 ml
• Garlic - 2 cloves
• Fresh ginger - 1 tablespoon, grated
• Onion - 1 medium, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Chili flakes - 1/4 teaspoon (optional)
• Cilantro - for garnish

Steps

1. Preheat the oven to 200°C (400°F). Cut the kabocha squash in half, scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast for 20-25 minutes until tender.
2. While the squash is roasting, heat olive oil in a pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
3. Once the kabocha is roasted, scoop the flesh out of the skin and add it to the pot with the onion mixture. Pour in the vegetable broth and bring to a simmer.
4. Blend the soup using an immersion blender or transfer it in batches to a blender until smooth. Stir in the coconut milk and season with salt, black pepper, and chili flakes if using.
5. Heat the soup gently until warmed through, then serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 14 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Kabocha squash is high in vitamins A and C, promoting healthy skin and immune function.
• Coconut milk provides healthy fats and may aid in heart health.

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