Don’t you just love it when you cook something from whatever random ingredients you happen to have in the fridge and it actually turns out delicious? That happened to me this week when I created this squash soup. Can you tell I’m loving me some winter squash right now? Anyways, I threw this soup together using some leftover roasted kabocha squash (halved and roasted with a little oil & water at 400 degrees for about 40 minutes). If you’ve never used kabocha squash before I highly recommend it! It’s great just roasted or in soups and stir fry’s. Here’s what they look like:
I’ve been lucky enough to not get sick yet with the changing seasons but my sister is and I thought of her as soon as I tasted the soup. The squash is creamy and hearty and the ginger & cayenne spice clear the sinuses 🙂 I brought her some and will definitely make this again next time I get sick! You could use any type of winter squash and broth for this but I really liked the kabocha squash and the miso ginger broth from Trader Joe’s (it’s vegetarian!). I also think this would be delicious with a can of coconut milk added to it for a creamy touch!
Healing Ginger Squash Soup
1-2 T coconut oil (or oil of your choice)
1 small onion, chopped
2 cloves garlic, chopped
1 inch piece ginger, peeled & chopped
2 carrots, peeled & chopped
1/2 roasted kabocha squash
1T rice vinegar (optional)
4 c ginger miso broth (or any broth of your choice)
cayenne to taste
salt & pepper to taste
coconut milk, for garnish (optional)
cilantro, for garnish
Using a medium sized pot, cook onion and garlic in oil over medium heat. Stir & cook 5 min. Add ginger and carrots, cook a few minutes longer.
Add squash and broth, cover and simmer for about 20 minutes.
Add spices to taste and blend the soup until smooth using an immersion blender or regular blender (in batches).
Garnish with cilantro & coconut milk (which I forgot to add before taking the pic below)