KABOCHA SQUASH, FENNEL + GINGER SOUP W/ SPICY COCONUT CREAM (V + GF)
Try the amazing Japanese Kabocha squash. Like pumpkin, kabocha’s bright orange flesh is high in the anti-oxidant beta-carotene, which translates to vision-protecting Vitamin A. The skin is also an excellent source of fiber. Additionally, using kabocha squash in any dish boosts the sweetness without adding extra sugar.
just about any variety of squash works well here, just be mindful that if it’s smaller than a kabocha squash you will need to adjust the amount of liquid, seasoning, etc. if you do not have fresh fennel or fresh ginger on hand, fennel seeds and ground ginger can be used in their place. Also, if you prefer to use vegetable stock, reduce the amount of salt added in the recipe.
| makes roughly 6 cups |
INGREDIENTS
- 1 kabocha squash, halved and seeds removed
- 1 large leek (or 2 small), white and light green parts sliced
- 1 clove garlic, chopped
- 1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
- 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
- 2 teaspoons fresh oregano (or 1 teaspoon dry)
- 1 bay leaf
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 5 cups filtered water (alternatively you could use low sodium vegetable broth – see notes above)
- 1 teaspoon fine grain sea salt
- freshly ground pepper
- 1 cup spicy coconut cream
- 1 1/2 teaspoons fresh lemon juice
spicy coconut cream
- 1 can organic coconut milk
- 1 teaspoon fresh lemon juice
- a couple pinches of salt
- 1/8 teaspoon cayenne pepper
garnish
- leftover spicy coconut cream
- poppy seeds
- fennel fronds
