Kabocha Squash Soup
Ingredients:
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3 cups roasted kabocha squash - (see notes below if you prefer to boil the kabocha)
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2½ cups vegetable stock - water can be substituted
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1 cup lite coconut milk - reserve ¼ cup of coconut milk to drizzle on top
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2 cloves garlic - roughly chopped
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salt & pepper to taste
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fresh herbs to garnish - I used parsley and cilantro
Optional Flavorings (we recommend adding all of the following)
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1 tsp ginger - grated
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1 tsp cinnamon
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1 tsp nutmeg - for an even nuttier taste
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1 TBS brown sugar or maple syrup - for added sweetness
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1 TBS miso - for a more savory flavor