Turmeric Ginger Kabocha Squash Soup
Dairy and Gluten free Golden delicious Turmeric Ginger Kabocha Squash Soup! I added extra spices to make it healthy and truly exceptional. Follow the steps to make a big pot for friends and family to keep your warm in colder months !
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
- 1 medium size kabocha diced to bite-size cubes, seeds/skin removed
- 1 large shallot chopped
- Chicken or vegetable stock
- Turmeric powder
- Vietnamese cinnamon
- Coarse salt
- Full fat coconut milk stir-well
- Fresh ginger grated (tip: store a small thumb size piece of fresh ginger in the freezer in a small container)
Quick Kale sauté:
- 1 large bunch of curly kale discard stems and roughly chopped
- 1 large size shallots slice to thin strips
- 1-2 tbsp broth or water
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 !
Simple Caramelized Kale sauté:
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.
- Seasoning measurements: I didn’t include spice seasoning measurements because it’s more fun this way and you can make adjustments to your own liking. You can do it ! :)) If you aren’t sure, start with a small quantity (like a pinch or two) because you can always add more, but you can’t take any away if you overdo it;)
- Why freeze fresh ginger in the freezer? I like to add grated frozen ginger to soup and vegetable stir-fry for extra flavor. Frozen grated ginger gives a nice ginger flavor that’s milder tasting than fresh grated ginger. I think it adds a wonderful addition to many dishes. So, next time, if you have a small piece of ginger left and aren’t sure what to do ...store it in the freezer !
- Check out this blog post link to see how to cut kabocha
Serving: 283g | Calories: 214kcal | Carbohydrates: 25g | Protein: 12g | Fat: 9.7g | Saturated Fat: 6.9g | Cholesterol: 16mg | Sodium: 330mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8950IU | Vitamin C: 151mg | Calcium: 170mg | Iron: 3.8mg