Roasted Kabocha Squash Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Carrots, large
  • 4 cloves Garlic
  • 1 Kabocha squash
  • 1 Shallot

• Canned Goods

  • 1 can Coconut milk, light
  • 4 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1/2 tsp Pepper, Fresh
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on katalysthealthblog.com

Description

Ingredients

• 1 kabocha squash
• 2 tablespoons olive oil, divided
• 1 shallot, diced
• 4 cloves garlic, minced
• 2 large carrots, chopped
• 1 can light coconut milk
• 4 cups vegetable broth, low sodium
• 1 teaspoon sea salt
• 1/2 teaspoon fresh pepper

Directions

• Preheat oven to 400 degrees. Line two baking sheets with parchment. Chop squash into wedges. Rub 1 tablespoon of olive oil onto squash on both sides. Roast for 20 minutes or until for tender. While squash is roasting, heat olive oil in a large pot over medium heat. Add the shallot, garlic and carrots and cook until carrots are soft. Remove from heat. When squash is done, remove from oven and let cool until cool enough to handle. Remove the skins, then add the squash to the pot with the carrots. Cover squash with broth and coconut milk. Heat until boiling, then reduce and cook for 5 minutes. Turn off the heat and puree the soup using an immesion blender. Soup can also be added to a high-speed blender and blended until smooth. Add salt and pepper to taste. Serve with a drizzle of coconut milk and freshly cracked pepper.