Veggie Kabocha Squash Soup

Ingredients - Serves 6

• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Cumin - 1/2 teaspoon
• Curry powder - 1 teaspoon
• Coconut milk - 1 cup
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Celery - 2 stalks, diced
• Carrots - 2 medium, peeled and diced
• Kabocha squash - 1 medium, peeled and diced

Let's Get Started

1. In a large pot, heat some olive oil over medium heat.
2. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
3. Add the diced kabocha squash, vegetable broth, curry powder, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the squash is soft.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. Stir in the coconut milk and heat the soup for an additional 5 minutes.
6. Taste and adjust the seasoning if needed.
7. Serve the soup hot, garnished with fresh cilantro.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 180
• Fat: 8g
• Carbs: 25g
• Protein: 4g
• Sodium: 500mg
• Sugar: 8g