Kabocha Squash Soup
Simple, nutritious, and delicious Kabocha Squash Soup. Perfect to enjoy during fall or winter. Provides many nutrients and vitamins your body would love!
Servings: 2 people
- 1/2 of an entire Kabocha squash (cooked)
- 2 small potatoes
- 1 TB vegan butter
- 1/2-3/4 cup full-fat coconut milk quantity depends on consistency you want to obtain
- 1 1/2-2 cups vegetable broth
- salt as needed
- toasted bread (gluten-free) optional
Cook the potatoes and kabocha squash. I usually cook the Kabocha squash with the skin. Once is fully cooked, I remove the skin and the seeds. We are only using half of the entire kabocha if is for 2 people. Reserve the other half of the kabocha squash
Once the potatoes and squash are fully cook, reserve about 2 cups of vegetable broth (which can be the same water you used to cook the squash and potatoes).
Place the cooked squash, potatoes, coconut milk, and vegetable broth in a blender. Blend until smooth and creamy.
On a small pot, add the vegan butter. Wait until is melting and then add the mixture from the blender.
Add salt as needed.
Serve it with toasted bread. Enjoy!
Calories: 180kcal | Carbohydrates: 25g | Protein: 9g | Fat: 10g | Saturated Fat: 12g | Sodium: 788mg | Potassium: 1791mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3718IU | Vitamin C: 53mg | Calcium: 137mg | Iron: 10mg