Vegan Kabocha Soup

This Vegan Kabocha Soup is a creamy and comforting Japanese dish that highlights the natural sweetness of kabocha squash, balanced with savory miso and aromatic ginger. Perfect for a cozy dinner, it's both nourishing and satisfying.

Ingredients

• Kabocha squash - 400 grams
• Coconut milk - 200 ml
• Vegetable broth - 300 ml
• Miso paste - 2 tablespoons
• Fresh ginger - 1 tablespoon, grated
• Garlic - 1 clove, minced
• Onion - 1 small, diced
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - for garnish
• Chopped green onions - for garnish

Steps

1. Cut the kabocha squash in half, remove the seeds, and scoop out the flesh. Dice the flesh into small cubes.
2. In a pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger to the pot, cooking for another 1-2 minutes until fragrant.
4. Stir in the diced kabocha squash, vegetable broth, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the kabocha is tender.
5. Once the kabocha is soft, remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches.
6. Stir in the coconut milk and miso paste, mixing well until the miso is fully dissolved. Adjust seasoning with additional salt and pepper if needed.
7. Serve the soup warm, garnished with sesame seeds and chopped green onions.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and C, promoting immune health.
• High in fiber, supporting digestive health.

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