Can you believe this is the very first soup recipe on the blog?! I am not a soup person whatsoever, but the seasons changing always has everyone craving a comforting bowl of soup. Especially Jord who flipping loves a bowl of soup.
If I eat soup, it needs to be creamy-ish with a hearty base for me to stay full and satisfied. This Creamy Thai Kabocha Squash Soup does just that. It is also full of flavor and has such a unique and delicious taste, you guys are going to love!
I first had Kabocha squash soup when I was in La Jolla a few months ago and could not get over how delicious it was. So creamy and satisfying. It was the perfect appetizer or light bowl to pair with our meal.
This Creamy Thai Kabocha Squash Soup is made with New Barn’s Organic Almondmilk. It adds that creamy texture to the soup and a touch of sweetness despite there being no added sugar! The soup is also Whole30-approved since New Barn Unsweetened Organic is the Whole30-approved nut milk and basically saved me when Jord did Whole30 earlier this year. We also made those breakfast salads using NewBarn in the dressing too.. definitely check them out!