Red Kuri squash soup with miso + coconut milk

• Gluten free

• Produce

  • 1 clove Garlic
  • 1 1-inch piece Ginger, fresh
  • 1 1/2 lbs Kuri squash, red
  • 2 Shallots, peeled and cut into quarters

• Canned Goods

  • 1 15-ounce can Coconut milk, full-fat
  • 3 cups Vegetable or chicken stock

• Condiments

  • 2 tbsp White miso paste

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3 tbsp Black sesame seeds, toasted
  • 1/2 tsp Kosher salt
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 1 1/3 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Cashews, roasted

Found on scalingbackblog.com