Veggie Kabocha Squash Soup

Ingredients

• 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)

Instructions

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.