Kabocha Squash Soup

This Kabocha Squash Soup is a velvety and comforting low-carb Japanese dish that showcases the natural sweetness of kabocha squash. It's perfect as a light snack or appetizer, offering a warm and satisfying experience.

Ingredients

• Kabocha squash - 400 grams
• Vegetable broth - 500 ml
• Coconut milk - 100 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Onion - 1 small, diced
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Green onions - for garnish

Steps

1. Cut the kabocha squash in half and remove the seeds. Scoop out the flesh and cut it into small cubes.
2. In a pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.
4. Add the cubed kabocha squash to the pot and stir well to combine with the onion mixture.
5. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, or until the squash is tender.
6. Once the squash is cooked, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer it to a blender in batches.
7. Stir in the coconut milk, salt, and black pepper. Heat through for another 2-3 minutes.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C which support immune function.
• Low in calories and high in fiber, promoting digestive health.

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