Ingredients:

  • 1 medium Kabocha Squash (approx. 2.5 lbs), seeded and cut into 1-inch chunks
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil
  • 3 cups vegetable stock, low sodium
  • 1 cup full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tsp sea salt
  • 0.5 tsp ground nutmeg

Instructions:

  1. Heat the neutral oil in a large pot over medium heat for about 2 minutes.
  2. Add the sliced onion and sauté for 5 minutes until translucent and soft, but not browned.
  3. Toss in the garlic and grated ginger.
  4. Add the 2.5 lbs of Kabocha chunks to the pot.
  5. Pour in the 3 cups of vegetable stock and the sea salt.
  6. Bring to a boil, then reduce heat to low and cover.
  7. Simmer for 20 mins until the squash is fork tender.
  8. Stir in the maple syrup and nutmeg once the squash is soft.
  9. Carefully transfer to a blender (or use an immersion blender) and blend on high until completely velvety and smooth.
  10. Return to the pot and stir in the 1 cup of coconut milk.