Roasted Kaboucha Squash Soup
  1. Preheat the oven to 425ºF and line a baking sheet with parchment paper. Place squash whole on the baking sheet, drizzle with olive oil and sprinkle with sea salt and pepper and roast for 45-50 minutes or until you can easily poke it with a fork.
  2. Remove and let cool before you slice open, scoop out seeds, and add flesh to your blender. Alternatively, if you have a great knife, you can cut the squash into pieces and scoop out the seeds before baking, which may cut down on the overall roasting time. Both ways work great.
  3. In the meantime, add a bit of olive oil to a large stockpot over low-medium heat. Add onions to sauté. Let cook for 5 minutes until translucent. Then, add onions, coconut milk, broth, sea salt and pepper to the blender with the squash.
  4. Puree until smooth, adding more broth if you prefer a thinner consistency. Serve warm, with toppings of your choice when ready to eat.
Recipe Notes

Love this recipe? You’d love the cookbook then too. My second book, Simply Real Eating is coming out November 19th, so make sure you’ve pre-ordered it here. And be sure to check out the seasonal meal plans (or the new Easiest DINNER ONLY Plan)! It’s what we literally eat for dinner every week. 

photos by Carina Skrobecki