Ginger Squash Soup

Serves 4


The star ingredient in this soup is the fresh ginger juice. It hits in a bold and warming way and is tempered beautifully by the rich squash and the creamy coconut milk. Kabocha is my favorite squash to use here but butternut or other varieties can be used as well. The squash is roasted to concentrate its flavor but if you are in a pinch, you can jump directly to simmering it in the pot (4th step) and still have a bold and delicious soup.

Ingredients

1 kabocha squash 

Avocado oil or other neutral flavored oil

½ cup shallots, roughly chopped 

1 can coconut milk

4 tbsp fresh ginger juice (I buy a ginger shot at the juice counter of the grocery store)

6 tbsp sweet chili sauce

1 lime, juiced

Salt

Rice, for serving 

Pumpkin seeds or cashews, for garnish 

Cilantro, for garnish

Instructions

Preheat oven to 375º

Cut the squash in half, scoop out the seeds and cut into quarters

Rub quarters with oil, sprinkle with salt and roast for 45 minutes

Remove squash from oven, allow to cool and then using a spoon, separate the squash from the peel. Put the squash into a large pot, add shallots, coconut milk, ½ tsp salt, and 3 cups water. Bring to a bring to a boil and simmer for 15 minutes

Puree soup with an immersion blender or in a blender

Stir in ginger juice, sweet chili sauce, and lime juice. Check for seasoning

Serve over rice and garnish with pumpkin seeds and cilantro



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Homemade Chili Crisp

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Skillet Pasta for Two