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Creamy Thai Kabocha Squash Soup (whole30 + vegan)

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  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 5 mins

Yield: 4-5 cups soup 1x

Ingredients

Scale
  • 1 large kabocha squash
  • 2 cups water
  • 2 cups New Barn Organic Almondmilk
  • 1/2 teaspoon ginger
  • Salt + pepper to taste
  • 4 teaspoon red curry paste
  • Garnish: cilantro and coconut flakes

Instructions

  1. Preheat oven to 400 degrees and line a baking tray with parchment paper
  2. Slice the kabocha squash in small slices (I had to soften it in oven first before cutting! and remove the flesh/seeds in the middle)
  3. Coat with a little coconut oil and then bake in oven for about 45 minutes or until the squash is softened
  4. Let the squash cool a bit then scoop out the squash and leave the skin
  5. Add squash to blender with water and blend until creamy
  6. Add to large pot with New Barn, red curry paste, ginger, salt and pepper and mix well
  7. Cook over stove for about 10 minutes on medium heat then enjoy!
  8. Garnish with cilantro and coconut flakes
  9. *Will stay good for about 5 days in fridge. Note you can also add more liquid if you don’t want the soup as creamy
  • Author: rachel mansfield
  • Category: whole30, vegan, gluten-free
  • Cuisine: soup, dinner, lunch

© 2024 rachLmansfield
https://rachlmansfield.com/creamy-thai-kabocha-squash-soup/