As a Mom, I’m constantly juggling doing different things — one minute, I’m washing dishes, the next minute, I’m on the floor looking for puzzle pieces. When I was making this soup, a funny, but sometimes usual thing happened took place.
I’m in the kitchen cutting up the veggies, and my toddler comes up to me to ask for pencil crayons. So I go and grab the crayons for him.
I return to my prep. Two minutes later, he comes and tugs at my leg asking for more paper. I go and grab more paper for him.
All is well and quiet for a while.
I start sauteing my onions, garlic and adding my spices, and he returns and tells me, “Mommy, poo poo.”
“Ahhhhggghhh… OK OK, Mommy’s coming.”
So I cut the heat, and put the pan on the backburner. Then go and clean him up and give him a bath, and then return to the kitchen.
Now, I have to remember if I’ve already put the cumin in, or was it coriander? I’m sure you moms can relate.
This delicious and nourishing soup is one of my favourites every year, especially for fall or winter. The natural sweetness of the kabocha squash pairs well with the ginger which is naturally warming, and the coconut milk adds some extra creaminess to the soup. I’ve made a variation of this with butternut squash and red lentils which is even more nutrient-packed, but for the Whole30, lentils are off-limits for me.
Smooth, velvety and vibrantly orange, try making this kabocha squash soup the next time you’re wondering what to do with that squash you’ve got leftover. I love making a huge pot of this and freezing any leftovers for a quick meal. For other soup ideas, check out my Green Soup with Tahini. Or make these vegetarian/vegan Crispy Falafel Waffles to go with this soup. Let me know if you try out this recipe below in the comments or tag me on Instagram @siftandsimmer 🙂 Here’s to more multi-tasking in the kitchen!
Kabocha Ginger Coconut Soup
Yield: 6-8 Servings
1 medium kabocha squash
2 T coconut oil
1 large onion, chopped
1 inch piece ginger, minced
1 tsp garam masala
1 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground coriander
1/4 tsp ground turmeric
1 tsp ground ginger
1/2 tsp cinnamon
4-6 C vegetable broth or water
1 can coconut milk
1/8 tsp salt
Preheat oven to 400F. Line a baking sheet with aluminium foil or parchment paper.
Wash the kabocha squash. Pat dry.
Poke some holes at the top of the squash and place it onto the baking sheet.
Put the squash into the oven and let it roast for about 35-40 minutes, until soft. Use a knife to carefully pierce the top of the squash to see if it’s tender. If so, remove from the oven and let cool for about 30 minutes.
Once cooled, carefully slice the squash in half and use a spoon to remove the seeds and skin. Scrape the squash into a bowl and set aside.
In a heavy bottom pot, heat 2 T oil over medium high heat and add the onion and ginger. Saute until aromatic, about 2 minutes. Add the spices, taking care not to burn them. Continue to stir for another minute until the spices are aromatic.
Add the vegetable broth (or water) and kabocha squash and stir until the squash breaks down and mixes into the broth. Add the salt.
Bring the soup to a boil and then reduce to a simmer for about 10 minutes.
Using an immersion blender, blend the soup until smooth. (Or carefully transfer the soup to a blender and blitz in small batches. Return the soup to the pot.)
Add in the coconut milk. If the soup seems too thick, add a little more water to your desired consistency. Taste and adjust seasonings. Once the soup is heated through, remove from the stove.
Ladle into bowls and serve hot. Garnish with additional coconut milk and cilantro if you wish.
Recipe adapted from Will Cook For Friends.