This creamy spiced soup will bring you warmth for the rest of winter. The kabocha squash combined with ginger and toasted sesame oil makes for Asian-inspired flavors while soothing your digestive system.
Toasted Sesame Oil has a deep, rich and almost nutty flavor that takes this soup to the next level! This is much more flavorful than regular sesame oil, make the trade up for a delicious upgrade.
Kabocha Squash is super high in Vitamin A (one serving will give you 70% of your daily intake) which is important for your immune system – it’s also rich in fiber, iron and Vitamin C. It’s flavor is similar to butternut but a bit deeper and sweeter.
Stimulating digestion, ginger shines in this warming soup both in flavor and function. The anti-inflammatory properties of ginger will help ward off or heal any pathogens in the body, a perfect soup to serve if you’re feeling under the weather!
The pinch of coriander in this soup also adds to the richness and warmth – some interesting benefits of coriander include: treatment of skin inflammation, high cholesterol levels, mouth ulcers, anemia, indigestion, menstrual disorders, skin disorders, and blood sugar disorders. You might consider using more of it as a seasoning!
- 1 medium kabocha squash
- 2 Tbsp coconut oil
- 1 medium yellow onion
- 2 tsp toasted sesame oil
- 2 Tbsp coconut aminos
- 1/4 tsp coriander, ground
- 2 Tbsp ginger, minced
- 2 cloves garlic, minced
- 3 cups unsalted vegetable stock
- sea salt, pepper to taste
- Pre-heat oven to 400f degrees and line a baking sheet with parchment paper, slice kabocha squash in half and roast for approx. 30-35 minutes flesh side down.
- In the meantime, chop onion and mince garlic and ginger. Heat coconut oil in a heavy bottom pot over medium-low heat. Add the onion and sauté for for approx. 8 minutes, add a pinch of salt and pepper as they soften, move around with a wooden spoon.
- Next, add in the minced garlic and ginger and continue to stir. Add in the coriander and more salt and pepper to taste.
- Add the vegetable broth, toasted sesame oil and coconut aminos to the pot and raise heat to medium-high.
- When the squash is ready, spoon out the flesh and add to the soup. Bring to a light boil and then remove from heat.
- Either blend with a hand-held emulsion blender or carefully pour the soup into your stand blender until smooth. Add garnish and seasonings and serve!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!