Use a sharp knife to cut the kabocha in half, avoid cutting through the center stem point section. Carefully wiggle your knife in rocking motion. Do this slowly.* Cut the half kabocha further into (4) quarter pieces. Scoop out the seeds with a spoon and remove the skin with a knife. Dice them further to smaller cube sizes.

Preheat a large (6 qt.) dutch oven or heavy soup pot with 2 tbsp ghee or avocado oil, when hot, add diced shallots. Season with a small pinch of salt and saute until fragrant (about 10-12 seconds). Add diced kabocha, season with another pinch of salt. Saute for a few additional minutes. Add stock that’s just enough to cover the squash. Add turmeric and cinnamon powder. Give a stir and cover with a lid. Cook over medium heat until the squash turns soft.

Use an immersion blender (or scoop the squash to a regular blender) to blend the squash until creamy smooth. Reheat the squash soup over medium-low heat and add full-fat coconut milk to your desired consistency. Grate a 1 teaspoon of frozen ginger, give a quick stir and see if you’d like to add more spices. Serve hot or slightly chilled with any protein of your choice or top with some simple kale sauté. Enjoy a bowl of lovely and healthy delicious Turmeric ginger squash soup for colder nights !

Preheat a large skillet over medium-high heat. When hot lower the heat to medium. Add 2 tbsp avocado oil and sliced shallots. Season with a small pinch of salt and sauté until fragrant.

Add roughly chopped kale leaves. Keep sautéing for a few additional minutes. Add 1-2 tbsp broth and lower the heat to medium-low. Cover the skillet with a lid and allow kale to cook a few additional minutes. Season with a bit more salt and drizzle with a bit extra virgin olive oil and serve immediately.