Creamy Kabocha Squash Soup

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

3 cloves, minced

Carrots

2, diced

Celery

2 stalks, diced

Kabocha squash

1 medium (about 2-3 pounds), peeled, seeded, and diced

Vegetable broth

4 cups

Coconut milk

1 can (13.5 oz)

Cumin

1 teaspoon

Curry powder

1 tablespoon

Salt

to taste

Pepper

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and sauté for about 3 minutes until it becomes translucent.
3. Stir in the minced garlic, diced carrots, and celery. Sauté for an additional 5 minutes until the vegetables are tender.
4. Add the diced kabocha squash, vegetable broth, curry powder, cumin, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for 30 minutes, or until the squash is soft and easily pierced with a fork.
6. Using an immersion blender, puree the soup until it is smooth and creamy. If using a regular blender, allow the soup to cool slightly and then blend in batches.
7. Stir in the coconut milk and heat the soup for an additional 5 minutes, stirring occasionally.
8. Taste the soup, adjusting seasoning with more salt and pepper as needed.
9. Serve the soup hot, garnished with fresh cilantro.
10. For a spicy kick, consider adding a pinch of cayenne pepper or a dash of hot sauce.